Vegetarian Korma
Heat the oil in a skillet over medium heat. Stir in the onion, and cookuntil tender. Mix in ginger and garlic, and continue cooking 1minute. Mix potatoes, carrots, jalapeno, cashews, and tomatosauce. Season with salt and curry powder. Cook and stir 10minutes, or until potatoes are tender.Stir peas, green bell pepper, red bell pepper, and cream into theskillet. Reduce heat to low, cover, and simmer 10 minutes. Garnishwith cilantro to serve.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 small onion, diced
- 1 teaspoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 potatoes, cubed
- 4 carrots, cubed
- 1 fresh jalapeno pepper, seeded and sliced
- 3 tablespoons ground unsalted cashews
- 1 (4 ounce) can tomato sauce
- 2 teaspoons salt
- 1 1/2 tablespoons curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 cup heavy cream
- 1 bunch fresh cilantro for garnish
