Tonight's vegetable korma recipe is one I've never tried before. I had kofta korma once at Appughar, our favorite Indian restaurant back in Japan (I miss that place!), but I've never made it at home before. I found a recipe for vegetable korma on allecipes.com, and worked off of that this evening, tweaking it slightly. Oh, and on that note I have to say that I really love Indian food because if it's not vegan to begin with, it's so easy to adapt.
This recipe was really easy, with very little prep work -- just some peeling and dicing -- and a fairly short cooking time. I cubed my potatoes in fairly large chunks, so I had to cook it awhile longer, but next time I'll cut it in a smaller dice so it will cook more quickly.
We ate this tonight with some flat bread. The flavor was incredible -- just a little bit spicy -- and there was just the right amount of gravy so it wasn't too saucy. This is going on the "have again" list for sure. I'm not trying to toot my own horn, but this is really as good as anything we had at Appughar. Delicious!
2 tablespoons vegetable oil
1 medium onion, diced
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
2 potatoes, cut in 1/2-inch dice
4 carrots, cut in 1/2-inch dice
1 fresh jalapeno pepper, chopped
3 tablespoons ground cashews
1 cup tomato sauce
2 teaspoons salt
1/2 tsp cayenne pepper
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 1/2 cup half-and-half (regular or soy) or coconut milk
Fresh cilantro, for garnish
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. Add potatoes, carrots, jalapeno, cashews, tomato sauce, salt, cayenne pepper 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.