VEGETARIAN KORMA (INDIAN)
(from peachyJane’s recipe box)
GREAT RECIPE. DOUBLE FOR A CROWD
Source: ONLINE
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: INDIAN, VEGETARIAN
Ingredients
- 1 1/2 T. Ghee (or veg. oil)
- 1 small onion, diced
- 1 tsp. minced fresh ginger root
- 4 cloves garlic
- 2 potatoes cubed, Yukon Gold
- 4 carrots, cubed
- 1 fresh jalapeno pepper, seeded & minced
- 3 T. ground unsalted cashews.
- 1 (4 oz.) can tomato sauce
- 2 tsp. salt
- 1 1/2 T curry powder
- 1 cup frozen green peas (large size)
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 cup lite coconut milk (or heavy cream)
- 1 bunch fresh cilantro for garnish
Directions
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Heat the oil in skillet over medium heat.
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Stir in onion and cook till tender.
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Mix in ginger and garlic, cook 1 minute.
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Add potatoes, carrots, jalapeno, cashews, & tomato sauce.
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Season with salt and curry powder.
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Cook and stir 10 minutes, or til potatoes tender.
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Stir in peas, green pepper, red pepper & c. milk.
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Reduce heat to low, cover, & simmer 10 minutes.
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Garnish with cilantro to serve.