Vegetarian Korma
Ingredients
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1 1/2 tablespoons vegetable oil
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1 small onion, diced
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1 teaspoon minced fresh ginger root
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4 cloves garlic, minced
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2 potatoes, cubed
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4 carrots, cubed
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1 fresh jalapeño pepper, seeded and sliced
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3 tablespoons ground unsalted cashews
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1 (4 ounce) can tomato sauce
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2 teaspoons salt
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1 1/2 tablespoons curry powder
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1 cup frozen green peas
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1/2 green bell pepper, chopped
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1/2 red bell pepper, chopped
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1 cup heavy cream
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1 bunch fresh cilantro for garnish
Directions
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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, jalapeño, cashews, and tomato
sauce. Season with salt and curry powder. Cook and stir 10 minutes, or
until potatoes are tender.
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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.
(recommended by Joe Chott)
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