“This is an easy and exotic Indian dish. It’s rich, creamy, mildly spiced, and extremely flavourful. Serve with naan and rice.”

Prep Time: 25 Minutes
Cook Time: 30 Minutes
Ready In: 55 Minutes
Servings: 4


  • 1 1/2 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 teaspoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded and
  • 3 tablespoons ground unsalted cashews
  • 1 (4 ounce) can tomato sauce
  • 2 teaspoons salt
  • 1 1/2 tablespoons curry powder
  • 1 cup frozen green peas
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup heavy cream
  • 1 bunch fresh coriander for garnish


  • Peel and dice one small onion.
  • Peel and mince one tea spoon of ginger root.
  • Peel and mince 4 cloves of garlic.
  • Peel two potatoes and cube them.
  • Peel four carrots and dice them.
  • Next, Wearing gloves, Seed a jalapeno pepper and slice it into half moons.
  • Next seed and chop, half of a green bell pepper, and do the same with half of a red bell pepper.
  • Roughly chop one bunch of fresh coriander for garnish.
  • Finally you will need three table spoons of ground, unsalted cashews.
  • Place about a third of the cup of cashews into a smell food processor
    and pulse them until the are fine (you could also place into into a bag and crushed with with a rolling pin or a small saucepan).

Vegetable Korma


  • Put 1 1/2 table spoons of gee into or vegetable oil into a skillet on medium heat (gee is a clarified butter used extensively in Indian cooking).
  • When the oil is hot, add the onion, and cook it until it is tender and soft, stirring often until the onion is translucent.
  • Next add the ginger and garlic and continue stirring the mixture for around a minute until the mixture is aromatic.
  • Next add the potatoes, the carrots, the jalapeno, the cashews and a tin of tomato sauce.
  • Mix it all together until the ingredients are evenly and well mixed together.
  • Next, season the ingredients with 2 teaspoons of salt and 1 1/2 table spoons of curry powder.
  • Cook the vegetable mixture, stirring often for ten minutes or until the potatoes are tender.
  • Then add one cup of frozen peas, the green bell pepper and red bell pepper.
  • You might also substitute the one cup of heavy cream in this recipe with coconut milk to give the mixture a more traditional flavour, or light coconut milk for a healthier version.
  • Which ever you choose, add the milk to the mixture and stir evenly and continuously until the mixture is mixed together well.
  • Place a lid over the pan and reduce the heat to low.
  • Simmer the Dish for 10 minutes to bring all the flavours together, after this it is ready to go.
  • Serve the vegetarian korma over basmati rice, and garnish it with the freshly chopped coriander.


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