Vegetarian Korma


Do you know those days when you’re really jonesing for Indian food, usually the days between Sunday and, well, the following Sunday? Silver Spork can totally understand that. Hell, this wonderful culture even made it onto our list of last meals. But sometimes you just don’t have all the legitimate spices. This recipe is easy enough to pick up and even easier to make.

Vegetarian Korma

1 ½ tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 oz.) can tomato sauce
2 teaspoons salt
1 ½ 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 for garnish

Make sure to prep some rice while the rest of this is going on.

Chop chop chop. You’ll be chopping for a long time before you get to the easiest part. Once you’re done chopping, 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 in the potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Want it to be a little spicier? Put in another tablespoon of curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Toss in the peas, green bell pepper, red bell pepper, and cream into skillet. Reduce heat to low, cover, and simmer 10 minute. Cover that shit with cilantro and get ready to chomp down.

Post and photos by Ian Sims.