Vegetable Korma

Vegetable Korma


1½ tablespoons vegetable oil

1 small onion, diced

1 teaspoon minced fresh ginger root, minced

4 cloves garlic, minced

2 potatoes, cubed

4 carrots, cubed

1 fresh jalapeno pepper, seeded and sliced

3 tablespoons unsalted cashews, crushed

1-4 ounce can tomato sauce

2 teaspoons salt

1½ tablespoons curry powder

1 cup frozen green peas

½ green bell pepper, chopped

½ red bell pepper, chopped

1 cup heavy cream

1 bunch fresh cilantro, chopped for garnish


Heat the oil in an Electric Skillet to 300°F. Stir in the onion and cook until tender.

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

Mix in potatoes, carrots, jalapeno, cashews, and tomato sauce.

Season with salt and curry powder. Cook and stir occasionally for 10-15 minutes, or until potatoes are tender.

Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to simmer, cover and cook 10 minutes. Garnish with cilantro to serve.

yield: 4 servings

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