Vegetarian Korma Recipe

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Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 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 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 bunch fresh cilantro for garnish

Direction

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes or until potatoes are tender. Stir peas, green bell pepper, red bell pepper and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

 

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