Vegetarian Korma

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JenC 0

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Modified from: Vegetarian Korma

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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cauliflower, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 30-40 minutes, or until potatoes are tender.
  2. Stir peas and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.


This has a GREAT flavor!! Instead of the heavy cream, I substituted 1 cup of coconut milk. I also omitted the red and green peppers and added cauliflower. Delicious!