Korma

This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons  vegetable oil
• 1  small  white onion, diced
• 4  garlic cloves, minced
• 1  teaspoon  fresh gingerroot, minced
• 2  small yukon gold potatoes, cubed
• 4  carrots, cubed
• 1  fresh jalapeno pepper, seeded and sliced
• 6  tablespoons unsalted cashews, ground
• 1 (4 ounce) can tomato sauce
• 1 1⁄2 tablespoons  hot curry powder
• 1  teaspoon cardamom
• 1  teaspoon garam masala
• 2  teaspoons sea salt
• 1  cup frozen green pea
• 1⁄2 green bell pepper, chopped
• 1⁄2 red bell pepper, chopped
• 1 (15 ounce) can light coconut milk
•  cilantro (to garnish) (optional)

Directions

1. On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.