I always refer to this recipe anytime I’m in the mood for a great Indian dish. It’s simple and relatively quick to make. This dish can be a bit heavy ( i.e.  can put you to sleep after eating) so I try not to eat it too late if I have this for dinner.

I snagged this right from allrecipes.com with slight tweaks ( no peas, different oil  & amount of light cream I use varies based on the consistency that I prefer)  and it comes out wonderfully delish every time!

Prep Time: 25 min
Cook Time: 30 min
Ready:55 min


  • 1 1/2 tablespoons vegetable oil ( I used extra virgin olive oil  instead)
  • 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 ounce) can tomato sauce
  • 2 teaspoons salt
  • 1 1/2 tablespoons curry powder
  • 1 cup frozen green peas (I omitted this but will taste yummy either way)
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup heavy cream ( I used light cream instead)
  • 1 bunch fresh cilantro for garnish


  1. 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. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
  2. 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.
    Budding Vegetarians: Vegetarian Korma

    finished product

    Budding Vegetarians: Vegetarian Korma

    Korma paired w/a small side of white rice


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