Vegetarian Korma Recipe

Name: Vegetarian Korma
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
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

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

PREP TIME 25m	COOK TIME 30m	TOTAL TIME 55m
YIELD 4 servings

Instructions

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.

Dinner