This vegetable korma recipe is an easy vegetarian curry. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Ingredients

• 1 ½ tablespoons vegetable oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 teaspoon minced fresh ginger root
• 4 carrots, cubed
• 2 potatoes, cubed
• 1 (4 ounce) can tomato sauce
• 3 tablespoons ground unsalted cashews
• 1 fresh jalapeno pepper, seeded and sliced
• 1 ½ tablespoons curry powder
• 2 teaspoons salt
• 1 cup heavy cream
• 1 cup frozen green peas
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• 1 bunch fresh cilantro for garnish

Directions

1. Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
2. Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
3. Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

SOURCE : ALLRECIPES