“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
- 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).
- 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.
This recipe is referenced from AllRecipes.com with our compliments.