As described by Wikipedia, "Korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a dish originating in South Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry."
This particular recipe, which I originally found at AllRecipes, has been a hit with every single person I've served it to. Slightly sweet and just a little spicy, it will be loved by adults and children alike.
Serve it on basmati rice, garnish with fresh coriander and offer naan bread on the side. I've also served it next to tandoori chicken and it was fantastic. In the future I also want to try it out with cauliflower.
INGREDIENTS:
- 2 tablespoons canola oil
- 1 small onion, diced
- 1 teaspoon minced fresh ginger root
- 4 cloves garlic, pressed
- 3 large potatoes, cubed
- 4 carrots, cubed
- 1 fresh jalapeno pepper, seeded and sliced
- 5 tablespoons ground unsalted cashews
- 1 (4 ounce) can tomato sauce
- 2 teaspoons salt
- 1 1/2 tablespoons 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:
- In a medium pot, steam the potatoes and carrots together until the potatoes are cooked but slightly firm.
- Heat the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix in 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 pot. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
- Enjoy!
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