Vegetarian Korma
This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
Servings per recipe: 4
Calories per serving: 462
Preparation time: 25m
Total cooking time: 55m
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:
- 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, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
- 2 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.
Nutrion facts:
| Total Fat | 31.1g | 48% |
| Saturated Fat | 15.0g | |
| Cholesterol | 82mg | 27% |
| Sodium | 1434mg | 57% |
| Potassium | 1088mg | 30% |
| Total Carbohydrates | 41.3g | 13% |
| Dietary Fiber | 8.4g | 34% |
| Protein | 8.6g | 17% |
| Sugars | 9g | |
| Vitamin A | 13460IU | |
| Vitamin C | 73mg | |
| Calcium | 120mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 5mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 83mg | |
| Folate | 84mcg |
