Vegetarian Korma

an easy Indian dish, mildly spiced and extremely flavorful

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

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

@kmmccan
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@kmmccan
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"an easy Indian dish, mildly spiced and extremely flavorful"
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  1. feralwildflower
    Wow! Most successful curry I've ever made. This recipe is a keeper. A couple of tweaks. I'm in Aus, so substituted half n half with a mix of skim milk and light cream. Added some brussels sprouts that I had in the fridge. One word of caution...make sure your potatoes are well cooked before you add them to the sauce. Even though they simmer, it doesn't seem to be enough to cook them through. BUT, even with slightly crunchy potatoes this curry is a winner!
    Reply
  2. zainab23
    The combination of ground cashew and cream made this korma very nice. I ground the cashews with some water in my food processor to make a cashew paste which I feel brings out the cashew taste even more. Instead of using so many carrots, I used one carrot and some cauliflower and mushrooms (I think peas would really suit this dish too). My husband loved it, definitely worth a try!
    Reply
  3. kmmccan
    an easy Indian dish, mildly spiced and extremely flavorful
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