Korma

Name: Korma
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 tbsp vegetable oil; 1 small white onion; 4 garlic cloves; 1 tsp fresh gingerroot; 2 small yukon gold potatoes; 4 carrots; 1 fresh jalapeno pepper; 6 tbsp unsalted cashews; 1 can tomato sauce (4 ounce); 1.5 tbsp hot curry powder; 1 tsp cardamom; 1 tsp garam masala; 2 tsp sea salt; 1 cup frozen green pea; 0.5 green bell pepper; 0.5 red bell pepper; 1 can light coconut milk (15 ounce); cilantro

Potatoes, carrots and jalapeno pepper come together in this South Asian korma, fragrant with curry powder and cardamom and simmered on the stove.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 40 min · 70 min total
Difficulty: medium

1
On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder.
1 min
2
Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.