Skip to content

Vegetarian Korma

Vegetarian Korma

Vegetarian Korma

Vegetarian Korma


1 1/2 tablespoons Vegetable oil

1 small Onion; diced

1 teaspoon fresh ginger; minced

4 cloves garlic; minced

2 potatoes; cubed

4 carrots; cubed

1/2 fresh jalapeno (or to taste); finely chopped

3 tablespoons ground unsalted cashews

1 4-oz can tomato sauce

2 teaspoons Salt

1 1/2 tablespoons Curry powder

1 cup frozen green peas

1 small green bell pepper; diced

1 small red bell pepper; diced

1 cup Coconut milk

fresh cilantro, for garnish


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 in potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir in peas, green bell pepper, red bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *