Vegetarian Korma! Happy Husband said he missed the chicken, but still fell in love with this dish. I used too much coconut milk (never thought one could ever use too much of this treasure) so I tripled the amount of curry powder. Next time I plan on using the more powerful Madras curry powder for some kick.
2.25 tsp canola oil
1 small onion
1/2 tsp minced fresh ginger I used a full tsp
2 cloves garlic
1 yukon gold potato, peeled and cubed
2 carrots, peeled and cubed
1 1/2 T. crushed cashews
1 jalapeno, seeded and minced
4 oz. tomato sauce
1 tsp. salt
2 1/4 tsp curry powder (I used 2 T.)
1/2 c. frozen peas
1/2 red pepper, seeded and chopped
1/2 green pepper, seeded and chopped
1/2 c. coconut cream (I did a full cup... a very sweet whoops)
1 bunch fresh cilantro for garnish (essential for maximum flavor)
- 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.
- 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.
If I ate like this all the time, I might not miss meat (for long).
Enjoy, my veggie friends!
Reading: "Pride & Prejudice" by Jane Austen
Listening to: "I've Just Seen a Face" by The Beatles