Vegetarian Korma
Ingredients
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2 Tablespoons Vegetable Oil
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1 Large Onion, Diced
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1 Teaspoon Minced Fresh Ginger Root
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3 Cloves Garlic, Minced
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3 Potatoes, Cubed
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6 Carrots, Sliced
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1 Pkg Frozen Spinach Thawed and Drained
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1 Fresh Jalapeno Pepper, Seeded And Sliced(Optional)
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6 Tablespoons Ground Unsalted Cashews
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1 (4 Ounce) Can Tomato Sauce
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2 Teaspoons Kosher Salt
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1 1/2 Tablespoons Curry Powder
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2 Cups Frozen Peas
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1/2 Green Bell Pepper, Chopped
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1/2 Red Bell Pepper, Chopped
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1 Cup Heavy Cream
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1 Bunch Fresh Cilantro For Garnish
Directions
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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.
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Stir peas, green bell pepper, red bell pepper, spinach and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.