|Vegetable oil||1 1/2 tablespoons|
|Small onion||1, diced|
|Fresh ginger root||1 teaspoon, minced|
|Garlic||4 cloves, minced|
|Fresh jalapeno pepper||1, seeded and sliced|
|Ground cashews||3 tablespoons, unsalted|
|Tomato sauce||1 can (4 ounces)|
|Curry powder||1 1/2 cups|
|Frozen green peas||1 cup|
|Green bell pepper||1/2, chopped|
|Red bell pepper||1/2, chopped|
|Heavy cream||1 cup|
|Fresh cilantro||1 bunch|
25 minutes to prepare, 30 minutes to cook, ready in 55 minutes
Despite the lengthy list of ingredients above, this is so easy to make. It’s always a winner with guests, and is the type of dish that can easily be frozen.
Step 1: Fire up a medium heat on your stove, and put a skillet containing the oil over it.
Step 2: Start with the onion, and get it heated up until it’s nice and tender.
Step 3: Stir in the ginger and garlic, and keep that going for a minute.
Step 4: Next, add the potatoes, carrots, jalapeno, cashews, and tomato sauce – stir it all in.
Step 5: Time for seasoning – get your salt and curry powder in there.
Step 6: Keep the whole mix cooking and stirred for about another ten minutes. The potatoes should be tender by then,
Step 7: Mix in the peas, the bell peppers, and cream. Give it a good stir.
Step 8: Lower the heat on the stove, cover your skillet, and leave it to simmer for 10 minutes.
Step 9: Plate your korma, garnish it with cilantro, and enjoy!
If you’re having people over, this is the sort of thing you can make a few hours before they arrive, or even the day before, and then just heat it up.
This is great served with rice and a naan.