Rich, creamy and mildly spiced Vegetarian Korma is a great satisfying curry with cashews for extra taste!
1 1/2 tsbp.
1 small onion, diced
Minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
Ground unsalted cashews
1 (4 ounce) can
1 1/2 tsbp.
Frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 bunch fresh cilantro for garnish
- Heat the oil in a frying pan over medium heat. Add onion, and cook until soft. Add ginger and garlic, and continue cooking for 1 minute to release the fragrance. Add potatoes, carrots, jalapeno, cashews, and tomato sauce. Sprinkle with salt and curry powder and mix Cook, stirring, for about10 minutes, or until potatoes are tender.
- Add peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Decorate with cilantro. Serve over rice.
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