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Vegetarian Korma

4

55 min

Vegetarian Korma

Vegetarian Korma Photo 1

Time

55 min

Serving

4 persons

Calories

462

Rating

4.00★ (1)

Cuisine

Indian
Author: Victoria Buriak
This vegetable korma recipe is an easy vegetarian curry. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Ingredients

  • vegetable oil: 1.5 Tbsp
  • onion: 1 small (diced)
  • garlic: 4 clove (minced)
  • ginger root: 1 tsp (fresh; minced)
  • carrots: 4 piece (cubed)
  • potatoes: 2 piece (cubed)
  • tomato sauce: 1 can (4 ounce can)
  • ground unsalted cashews: 3 Tbsp
  • jalapeño pepper: 1 piece (sliced, fresh)
  • curry powder: 1.5 Tbsp
  • salt: 2 tsp
  • heavy cream: 1 cup
  • frozen green peas: 1 cup
  • green bell pepper: 0.5 piece (chopped)
  • red bell pepper: 0.5 piece (chopped)
  • cilantro: 1 bunch (for garnish, fresh)

Metric Conversion

Stages of cooking

Vegetarian Korma Photo 21
Vegetarian Korma Photo 32
Vegetarian Korma Photo 4 3
  1. Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
    Vegetarian Korma Photo 2
  2. Stir in carrots, potatoes, tomato sauce, cashews, and jalapeГ±o. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
    Vegetarian Korma Photo 3
  3. Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.
    Vegetarian Korma Photo 4

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