Although this recipe is for vegetarian korma, you could easily substitute chicken or white fish for the potatoes & carrots. Yum!
Recipe and Photo Courtesy of Allrecipes.com
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
4 ounces canned tomato sauce
1 1/2 tablespoons curry powder (yellow), divided
1 cup frozen green peas
1 red bell pepper, chopped
1 cup heavy cream
milk, if needed
salt to taste
1 bunch fresh cilantro for garnish
1.Microwave cubed potatoes and carrots to give them a head start on cooking. Meanwhile, heat the oil in a skillet over medium heat. Stir in the onion, sprinkle with 1/2 tbsp of curry 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 remaining curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2.Stir peas, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Add milk if a saucier consistency is desired. Taste for seasoning, adding more curry powder or salt, if needed. Serve over white or basmati rice and garnish with chopped cilantro.