VEGETARIAN KORMA (INDIAN)

(from karinray’s recipe box)

GREAT RECIPE. DOUBLE FOR A CROWD

Source: ONLINE (from RecipeThing user peachyJane)

Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people

Categories: INDIAN, VEGETARIAN

Ingredients

  • 1 1/2 T. Ghee (or veg. oil)
  • 1 small onion, diced
  • 1 tsp. minced fresh ginger root
  • 4 cloves garlic
  • 2 potatoes cubed, Yukon Gold
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded & minced
  • 3 T. ground unsalted cashews.
  • 1 (4 oz.) can tomato sauce
  • 2 tsp. salt
  • 1 1/2 T curry powder
  • 1 cup frozen green peas (large size)
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup lite coconut milk (or heavy cream)
  • 1 bunch fresh cilantro for garnish

Directions

  1. Heat the oil in skillet over medium heat.

  2. Stir in onion and cook till tender.

  3. Mix in ginger and garlic, cook 1 minute.

  4. Add potatoes, carrots, jalapeno, cashews, & tomato sauce.

  5. Season with salt and curry powder.

  6. Cook and stir 10 minutes, or til potatoes tender.

  7. Stir in peas, green pepper, red pepper & c. milk.

  8. Reduce heat to low, cover, & simmer 10 minutes.

  9. Garnish with cilantro to serve.

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