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Vegetarian Korma Recipe

Recipe by: YAKUTA

"This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook30 m
  • Ready In55 m
  • 1Heat 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.
  • 2Stir 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.
Ingredients
  • 4 servings
  • 462 cals
  • 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 sliced
  • 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 cilantro for garnish
Nutrition

Amount per serving ( 5 total)

  • Calories:
    462
    23%
  • Fat:
    31.1
    48%
  • Carbs:
    41.3
    13%
  • Protein:
    8.6
    17%
  • Cholesterol:
    82
    27%

Based on a 2,000 calorie diet

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