This vegetable korma recipe is an easy vegetarian curry. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
Ingredients
- vegetable oil: 1.5 Tbsp
- onion: 1 small (diced)
- garlic: 4 clove (minced)
- ginger root: 1 tsp (fresh; minced)
- carrots: 4 piece (cubed)
- potatoes: 2 piece (cubed)
- tomato sauce: 1 can (4 ounce can)
- ground unsalted cashews: 3 Tbsp
- jalapeño pepper: 1 piece (sliced, fresh)
- curry powder: 1.5 Tbsp
- salt: 2 tsp
- heavy cream: 1 cup
- frozen green peas: 1 cup
- green bell pepper: 0.5 piece (chopped)
- red bell pepper: 0.5 piece (chopped)
- cilantro: 1 bunch (for garnish, fresh)
Metric Conversion
Stages of cooking
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Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
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Stir in carrots, potatoes, tomato sauce, cashews, and jalapeГ±o. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
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Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.
