Vegetarian korma

A classic creamy curry


Vegetable oil 1 1/2 tablespoons
Small onion 1, diced
Fresh ginger root 1 teaspoon, minced
Garlic 4 cloves, minced
Potatoes 2, cubed
Carrots 4, cubed
Fresh jalapeno pepper 1, seeded and sliced
Ground cashews 3 tablespoons, unsalted
Tomato sauce 1 can (4 ounces)
Salt 2 teaspoons
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.

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