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Vegetarian Korma Recipe

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This recipe for Vegetarian Korma is from Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Tbsp. vegetable oil
1 small onion
1 tsp. minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 Tbsp. unsalted cashews
1 (4 oz.) can tomato sauce
1 1/2 Tbsp. 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:
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, cashew and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
1. 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Yummy! Made for Peterson Christmas Indian theme meal on December 30, 2012.

 

 

 

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