I wonder why I haven’t prepared korma before. Or even why I have not even eaten it so much before. It is at least easy to prepare as ratatouille mentioned before in this blog, and taste is at least as great. And again, you can put almost any vegetables you want here. Basic, easy, and so tasty! Next time I might try it with coconut milk.

This recipe uses curry powder. It is powder that I almost never use, only exception is maybe currywurst (mmmm….. currywurst….). But this time I used it, and it worked! Made the recipe even more basic and easy, you don’t have to buy ten different spices to make this Asian dish.

Based on this recipe.

Korma
 
Ingredients
  • Small onion, sliced or chopped.
  • 2-3cm piece of ginger, minced.
  • 4 cloves of garlic, minced.
  • 2 big carrots, cubed.
  • 2 potatoes, cubed.
  • 1 chili, chopped.
  • 3 tbsp unsalted cashews.
  • 1 dl of tomato puree.
  • 1 dl of frozen peas.
  • 1 paprika, chopped.
  • 2 tsp salt.
  • 1 can of oat cream.
  • 1½ tbsp curry powder.
  • Some oil for frying.¨
  • Some herbs (cilantro, parsley) for garnishing.
Instructions
  1. Heat oil in frying pan. Use medium heat.
  2. Add onions, fry couple of minutes.
  3. Add ginger and garlic and chilies, cook for couple of minutes.
  4. Mix in potatoes, carrots, cashews and tomato puree. Add salt and curry powder.
  5. Cook for 10 minutes or until potatoes are tender.
  6. Add peas, paprika and cream.
  7. Reduce heat to low, cover with lid and cook for 10 minutes, or until the dish is ready.
  8. Garnish and serve with rice (pasta worked nicely also).

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