3/10/2012 Basket - Vegetable Korma

Vegetable Korma
Uses from this basket: Carrots, Anaheim pepper, small sweet peppers
Other produce: Onion, garlic, potatoes, cilantro, ginger

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp turmeric
• 1/2 tsp ground coriander
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 Anaheim pepper, seeded and sliced
• 3-4 tablespoons ground cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 4 small sweet peppers, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish (optional)

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, cumin, turmeric, and coriander and continue cooking 1 minute. Mix in potatoes, carrots, Anaheim pepper, cashews, and tomato sauce. Season with salt.. Cook and stir about 15 minutes, or until potatoes are somewhat tender (not too soft).

Stir small sweet peppers and cream into the skillet. Reduce heat to low, cover, and simmer 15 minutes or until peppers are tender. Serve over rice. Garnish with cilantro if desired.


You might have noticed we like Indian food! We also had Rachael Ray's Tandoori Chicken with this korma--good stuff.