One of Xiomara’s favorite dishes is vegetarian (and vegan-friendly) korma because its flavorful aroma reminds her of her trip to India in 2011. Korma is a traditional Indian dish served with long grain rice. You can add sliced jalapeño for extra spice, or keep it mild.
By Xiomara Aruaz, Administrative Coordinator
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 1 teaspoon minced fresh ginger root
- 8 tablespoons grounded cashews
- 1 jalapeno pepper, take out seeds and sliced (optional)
- 4 medium sized carrots, cubed
- 2 potatoes, cubed
- 4 cloves garlic, minced
- 1⁄2 red bell pepper, diced
- 1⁄2 green bell pepper, diced
- 1 cup frozen green peas
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 3⁄4 teaspoon cardamom
- 1 1/2 teaspoon salt
- 1 (4 ounce) can tomato sauce
- 1 1/2 cup coconut milk
- Cilantro for garnish
- Heat half of the oil in a skillet over low to medium heat and stir in the potatoes. Close the skillet with a lid and cook potatoes until tender.
- Heat the remaining oil in another skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking for 1 minute. Mix in curry powder, cumin, turmeric and cardamom while stirring, and cook for 1 minute to bring out the flavors in the spices. Mix in the carrots, bell peppers, jalapeño, cashews, salt and tomato sauce. Cook and stir for about 10 minutes, or until vegetables are tender.
- Stir in peas, cooked potatoes, and coconut milk. Reduce heat to low, cover, and simmer for 10-15 minutes. Garnish with cilantro.
- Serve with basmati or white rice.