A delicious creamy Indian dish."I'm a little disappointed that this dish doesn't taste like the veggie korma at my local Indian restaurant. But this recipe is undoubtedly healthier, so that's a plus. It tastes very light and fresh.
Note that the ingredients list is missing a few items - jalapeno and bell peppers. I think I would have enjoyed it more if I had put in the jalapeno. Based on a previous review, I cut the potatoes pretty small (1/4 inch cubes) and they cooked just fine. I also added in zucchini. " - IvySue
Yield: 0 Ready in 45 minutes
265 people trying soon
Verified by stevemur
Vegetarian Korma Preparation
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.
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