Our vendor, Nuance Communications, Inc., was impacted by the Progress Software security incident which affected certain individuals’ personal information. Learn more.

Skip Navigation

Vegetarian Korma


1 1/2 Tbsp. extra virgin olive oil or coconut oil

1 small onion, diced

1 tsp. minced fresh ginger root

4 cloves garlic, minced

2 potatoes, cubed

4 carrots, cubed

1 fresh jalapeno pepper, seeded and sliced

3 Tbsp. ground unsalted cashews

1 4 oz.can tomato sauce

2 tsp. salt

1 ½ Tbsp. curry powder

1 cup frozen green peas

1 red bell pepper, chopped

1 cup full fat coconut milk (combination of coconut cream & liquid)

1 bunch fresh cilantro for garnish




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 for one minute. Mix potatoes, carrots, jalapeno, cashews and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, bell pepper and coconut milk into the skillet. Reduce heat to low, cover and simmer 10 minutes. Garnish with cilantro to serve.

Recipe adapted from All Recipes:

You may also be interested in

Explore more news, events and media