For Christmas Eve, the Barnett side of the family ordered Indian food. It was absolutely amazing and I have been craving korma ever since. I found this great recipe for vegetarian korma. It is wonderful. Please try:
Vegetarian Korma (serve over rice)
INGREDIENTS
1 1/2 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
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (14 oz) can coconut milk
1 bunch fresh cilantro for garnish
DIRECTIONS
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, and cashews. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve over rice and garnish with cilantro to serve.
Recipe and picture came from allrecipes.com
