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Vegetarian Korma

This creamy vegetable korma recipe is packed with potatoes, bell peppers, carrots, peas, cilantro, and spices for a flavorsome vegetarian curry.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 462
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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.

Nutrition

Calories: 462kcalCarbohydrates: 41gProtein: 9gFat: 31gSaturated Fat: 15gCholesterol: 82mgSodium: 1434mgFiber: 8gSugar: 9g

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