Vegetable Korma

By Ssherahh

Ingredients

• Original recipe makes 4 servingsChange Servings
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed and cooked half way
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced - optional
• 3 tablespoons ground unsalted cashews ( I always add about 1/4 cup more of pieces)
• 1 (4 ounce) can tomato sauce - optional or add half as much with water to make up the rest
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder or garam masala, cardamom and turmeric
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream or coconut milk
• 1 bunch fresh cilantro for garnish

Preparation

Step 1

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, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
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.