Vegetarian Korma

Name: Vegetarian Korma Recipe
Yield: 4
Ingredients: 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

(1)

Number of Servings: 4

Ingredients

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

Directions

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. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user CUTIEPIEKAITLYN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 293.5
Total Fat: 9.7 g
Cholesterol: 3.0 mg
Sodium: 1,480.5 mg
Total Carbs: 46.1 g
Dietary Fiber: 7.7 g
Protein: 8.5 g

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Member Reviews

SONGBUDDHA
We used bigger veggies, which made it less creamy, but still good. I recommend letting it sit and cool for a few minutes. The sauce congeals and tastes better than right off the stove. - 3/27/10