Name: Vegetarian Korma
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Vegetable oil - 1 ½ tablespoons; Onion, diced - 1 small; Garlic, minced - 4 cloves; Minced fresh ginger root - 1 teaspoon; Carrots, cubed - 4; Potatoes, cubed - 2; Tomato sauce - 1 (4 ounce) can; Ground unsalted cashews - 3 tablespoons; Fresh jalapeno pepper, seeded and sliced - 1; Curry powder - 1 ½ tablespoons; Salt - 2 teaspoons; Heavy cream - 1 cup; Frozen green peas - 1 cup; Green bell pepper, chopped - ½; Red bell pepper, chopped - ½; Fresh cilantro for garnish - 1 bunch

Ingredients for - Vegetarian Korma

1. Vegetable oil 1 ½ tablespoons

2. Onion, diced 1 small

3. Garlic, minced 4 cloves

4. Minced fresh ginger root 1 teaspoon

5. Carrots, cubed 4

6. Potatoes, cubed 2

7. Tomato sauce 1 (4 ounce) can

8. Ground unsalted cashews 3 tablespoons

9. Fresh jalapeno pepper, seeded and sliced 1

10. Curry powder 1 ½ tablespoons

11. Salt 2 teaspoons

12. Heavy cream 1 cup

13. Frozen green peas 1 cup

14. Green bell pepper, chopped ½

15. Red bell pepper, chopped ½

16. Fresh cilantro for garnish 1 bunch

How to cook deliciously - Vegetarian Korma

1 . Stage

Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.

2 . Stage

Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.

3 . Stage

Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve. Allrecipes Magazine