Name: Vegetarian Korma
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Indian
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

Vegetarian Korma

This creamy vegetable korma recipe is packed with potatoes, bell peppers, carrots, peas, cilantro, and spices for a flavorsome vegetarian curry.

55 min total 25 min prep 30 min cook 4 462 cal

Instructions

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1 Gather all ingredients.
2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.