Vegetarian Korma

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Raw

  1 small or 70g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  4 cloves, minced or 12g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Carrots

  Raw

  4 medium or 244g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Cashews

  Unsalted - Kroger

  ³⁄₁₆ cup or 21g

• Tomato sauce

  Canned

  113g

• Salt

  Table

  2 tsp or 12g

• Curry powder

  Spices

  1 ½ tbsp or 9g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Brown rice

  Long-grain, raw

  ½ cup or 93g

Directions

1. 1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender.
2. 2. Mix in ginger and garlic, and continue cooking 1 minute.
3. 3. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
4. 4. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.
5. 5. Garnish with cilantro to serve.