This vegetable korma recipe is an easy vegetarian curry. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
Prep Time::25 mins
Cook Time::30 mins
Total Time::55 mins
Servings::4
Ingredients
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
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Allrecipes Magazine