Vegetarian Korma

Name: Vegetarian Korma
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 113 grams tomato sauce; 4 carrots, cubed; 2 Tbsps curry powder; 1 bunch fresh cilantro for garnish; 1 teaspoon minced fresh ginger root; 4 cloves garlic, minced; 1 green bell pepper, chopped; 237 milliliters heavy cream; 1 fresh jalapeno pepper, seeded and sliced; 1 small onion, diced; 237 milliliters frozen green peas; 2 potatoes, cubed; 3 Tbsps ground unsalted cashews; 1 red bell pepper, chopped; 2 teaspoons salt; 2 Tbsps vegetable oil

The recipe Vegetarian Korman is ready in roughly 55 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Indian food. This recipe makes 4 servings with 406 calories, 8g of protein, and 28g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have tomato sauce, heavy cream, garlic, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Vegetarian Korma, vegetable korma , how to make veg korma, and paneer korma , how to make mughlai shahi paneer korma.

Instructions

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Mix in ginger and garlic, and continue cooking 1 minute.

Ingredients you will need

Garlic

Ginger

Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Ingredients you will need

Curry Powder

Tomato Sauce

Jalapeno Pepper

Potato

Carrot

Cashews

Salt

Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.

Ingredients you will need

Green Pepper

Red Pepper

Cream

Peas

Equipment you will use

Frying Pan

Garnish with cilantro to serve.

Ingredients you will need

Cilantro

Equipment

Frying Pan

Ingredients

Servings:

113grams

tomato sauce 4

carrots, cubed 2Tbsps

curry powder 1bunch

fresh cilantro for garnish 1teaspoon

minced fresh ginger root 4cloves

garlic, minced 1

green bell pepper, chopped 237milliliters

heavy cream 1

fresh jalapeno pepper, seeded and sliced 1small

onion, diced 237milliliters

frozen green peas 2

potatoes, cubed 3Tbsps

ground unsalted cashews 1

red bell pepper, chopped 2teaspoons

salt 2Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Hofer Gruner Veltliner (1 Liter) with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.