Vegetable Korma

I'm on a roll. TWO amazing Indian dish successes in a row! I did not want to stop eating this stuff. It even got my husband's highest rating, even though he's a little particular about his Indian food.  

This dish is a little spicy with the jalapeno. We liked it that way, but if you want a milder dish, just leave it out.  Also, you can serve it on rice or just eat it plain. I'll admit, we ran out of rice and dipped chips in it. It was amazing. 

Vegetable Korma

Source: Allrecipes.com

Ingredients:

Dash of olive or canola oil
1 small onion, diced
1 teaspoon minced fresh ginger root

• 4 cloves garlic, minced
• 2 potatoes or sweet potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons finely chopped unsalted cashews (optional if you hate nuts)
• 1 (4 ounce) can tomato sauce
• 1-2 teaspoons salt, or to taste
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 C. coconut milk (we used light) or 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.

Notes: 

-Light coconut milk is much healthier but the dish will also be much less creamy if you use it. We liked it just fine that way, but if you feel a little decadent, go for the heavy cream.

-To save time, I precooked the carrots and sweet potatoes (microwave!), and added everything at once to the cooked onions. Next time I would add the peppers to the onions first and let them soften, dump in the rest of the ingredients and heat through, and then eat.