After a less healthy lunch yesterday my husband and I were craving some veggies for dinner. So we had an Indian inspired vegetarian/vegan korma.
I found that the turmeric really adds some complexity to the flavor of this dish. I prepared it with brown rice but I think basmati would be even better. :) Of course you could always adapt the recipe for carnivores by tossing in some chicken. :)
Please feel free to leave a comment! I'd love to get some feedback from you guys! :)
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 small onion, diced
- 1 Tbs. minced fresh ginger root
- 4 cloves garlic, minced
- 2 potatoes, cubed
- 4 carrots, cubed
- 3 tablespoons ground unsalted cashews
- 1 1/2 tablespoons curry powder
- 1 cup frozen green peas
- 1 red bell pepper, chopped
- 1 cup lite coconut milk
- 1 bunch fresh cilantro for garnish
- salt to taste
- turmeric to taste
Directions
- Saute onion in a deep skillet over medium heat, and cook until tender. Add ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and lite coconut milk. Season with salt and curry powder. Cover and simmer until potatoes are tender.
- Stir peas and red bell pepper into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro and turmeric to serve.
1 comments:
Looks delicious! Going to have to try it soon.
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