Korma is J’s favorite trough of mush at the Indian restaurant up the street and I say that with the utmost love for the place. The service is spectacular and the food is divine. We haven’t come across any good sushi or Italian like we had in our old neighborhood and this has filled that void. It’s our new spot, ya know? So korma is this great vegetarian dish that is basically a creamy curry with peas, carrots, potatoes and other good veggies and spices that you typically eat with rice or naan bread. I think this recipe calls for more tomato sauce than what they use at our little spot so I’ll try and use only a little if any next time I make this. The potatoes may have been too much as well. I’m thinking less veggies will make it more dip/sauce like as it became kind of thick in consistency with all those veggies in there. Next time I’m going with half the peas and half the carrots as well as keeping the potatoes huge so they can kind of be taken out and set aside and eating as potatoes and if anyone doesn’t want them they are easy to push aside (J). Maybe a little more heavy cream too. Wow, that’s a lot of little tweekers for the next time but this is a nice little recipe and with a few more attempts I think we will have a pretty good match.


Recipe from allrecipes.com

1 1/2 T. coconut oil
1 small onion, diced (didn’t have didn’t use)
1 t. minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced (didn’t have didn’t use)
3 tablespoons ground unsalted cashews (I used a mixture of peanuts and pecans)
1 (4 oz.) can organic tomato sauce
2 t. sea salt
1 1/2 t. curry powder
1 c. peas
1/2 green bell pepper, chopped (didn’t have didn’t use)
1/2 red bell pepper, chopped (didn’t have didn’t use)
1 c. heavy cream
1 bunch fresh cilantro for garnish

Heat up oil in skillet over medium. Cook carrots, potatoes and onions for a few minutes until they are a bit cooked through but not all the way. Add ginger and garlic and cook for about 1 more minute stirring constantly. Then add jalapeno, cashews, tomato sauce, curry powder and sea salt. Cook for about 10 minutes. Finally stir in peas, peppers and cream reducing to low and simmer for another 10 minutes. Top with cilantro and serve with rice or naan bread.

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