Vegetarian Korma

an easy Indian dish, mildly spiced and extremely flavorful

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 2  teaspoons canola oil
• 1  small onion, diced
• 1  teaspoon  minced fresh ginger or 1⁄4 teaspoon dried ginger
• 4  garlic cloves, minced or 1  teaspoon garlic powder
• 4  carrots, cubed
• 2  large russet potatoes, cubed
• 1  jalapeno pepper, seeded and chopped
• 3  tablespoons  crushed cashews
• 4  ounces tomato sauce
• 1  teaspoon salt
• 1  tablespoon curry powder
• 1⁄2 tablespoon garam masala
• 1⁄2 green bell pepper, chopped
• 1⁄2 red bell pepper, chopped
• 4  ounces skim milk
• 4  ounces half-and-half cream
• 1  bunch cilantro (optional)

Directions

1. cook carrots and potatoes in water in the microwave for 10 minutes.
2. While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.
3. Mix in ginger and garlic & continue cooking for 1 minute.
4. Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.
5. Add seasonings: salt, curry powder and garam marsala,.
6. Cook and stir occasionally until potatoes are tender, 5 minutes or so.
7. Stir in green and red pepper, skim milk and 1/2 and 1/2.
8. Reduce heat to low, cover pan and simmer for 10 minutes.
9. Garnish with cilantro, if you wish, and serve with naan.