This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Navratan Korma
Vegetarian Moussaka
Vegetarian Meatloaf with Vegetables
Hariton's 'Famous' Vegetarian Casserole
Vegetarian Pasties
more »
Top Related Articles
Adding Meatless Meals to the Menu
Vegetarian Cuisine
Vegetarian Grilling
Twenty for Twenty: Vegetarian Edition
Vegetarian Thanksgiving
Thanksgiving Menu: Vegetarian Banquet
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Chiles
The Global Pantry: Japan
Super-Easy Stir-Fry
Related Collections
Frozen Green Peas
Frozen Beans and Peas
Vegetarian Main Dishes - Indian
Carrot
Curry Powder

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Vegetarian Korma

By: YAKUTA

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

Rate/Review | Read Reviews (384)

What to Drink?
	Sauvignon Blanc
	Smirnoff Lemon Drop Martini
	Beer
	Tart Grapefruit Cooler

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish

Directions

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, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.