Vegetarian Korma, a la Capt. Savage
1 1/2 tablespoons vegetable oil
1 small onion (brown or white), diced
1 teaspoon minced fresh ginger root (I use the pre-prepared stuff)
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (400 gram) can tomato (crushed)
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green capsicum (bell pepper for you Yanks), chopped
1/2 red capsicum (ditto about, bell pepper), chopped
1 cup double cream (heavy) cream
1 bunch fresh coriander (yep you Americans call this cilantro) for garnish
Well that’s fine for ingredients, but how the heck do I make it?
Heat the oil in a frying pan (or wok, you know, what you throw at wabbits when you haven’t got a wifle) 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.
Stir peas, green and red capsicum (bell pepper), and cream into the frying pan/wok. Reduce heat to low, cover, and simmer 10 minutes. Garnish with coriander (cilantro) to serve.
And hey presto, what do you have?
Well, serve it with rice and maybe some Indian bread like naan, and you have a meal fit for a princess or a Rose.
This recipe was originally sourced from old family recipe, handed down from family member to family member… And if you believe that you’d believe anything, you could also get it at http://allrecipes.com/recipe/vegetarian-korma/Detail.aspx
(hoping my insurance coverage extends to food poisoning)