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Vegetarian Korma
Vegetarian Korma
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Creamy vegetable korma with potatoes, bell peppers, carrots, peas, cilantro, and spices for a flavorful vegetarian curry.
Ingredients:
  • 1.5 tablespoons vegetable oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 4 carrots, cubed
  • 2 potatoes, cubed
  • 1 (4 ounce) can tomato sauce
  • 3 tablespoons ground unsalted cashews
  • 1 fresh jalapeno pepper, seeded and sliced
  • 1.5 tablespoons curry powder
  • 2 teaspoons salt
  • 1 cup heavy cream
  • 1 cup frozen green peas
  • 0.5 green bell pepper, chopped
  • 0.5 red bell pepper, chopped
  • 1 bunch fresh cilantro for garnish
Instructions:
  • Assemble all the necessary ingredients.
  • Warm oil in a skillet over medium heat. Sauté onion until tender, for about 2 to 3 minutes. Add garlic and ginger, continue cooking until fragrant, about 1 minute.
  • Combine the carrots, potatoes, tomato sauce, cashews, and jalapeño in the pot. Sprinkle with curry powder and salt. Cook and stir until the potatoes are tender, approximately 10 minutes.
  • Add the cream, peas, green bell pepper, and red bell pepper to the mixture, then simmer over low heat with the pot covered for 10 minutes. Sprinkle with fresh cilantro before serving.

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