Description
A rich and creamy Indian curry made with a variety of vegetables and a blend of aromatic spices, perfect for a comforting meal.
Ingredients
Scale
- 1 ½ 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 ½ tablespoons curry powder
- 2 teaspoons salt
- 1 cup heavy cream
- 1 cup frozen green peas
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 bunch fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger, and cook for another 2 minutes.
- Add the carrots and potatoes, cooking until they begin to soften, about 10 minutes.
- Stir in the tomato sauce, ground cashews, and jalapeno pepper.
- Add the curry powder and salt, mixing well.
- Pour in the heavy cream and bring the mixture to a simmer.
- Stir in the green peas, bell peppers, and cook until all the vegetables are tender, about 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
Adjust the spice level by adding more or less jalapeno pepper. Serve with rice or naan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Vegetarian Korma