This vegan thai red curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand.
Recipe Summary Vegetarian Korma
This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.Ingredients | Vegetarian Curry Puffs Thai
1 ½ tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 ½ tablespoons curry powder
1 cup frozen green peas
½ green bell pepper, chopped
½ red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Directions
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 1 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, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Info | Vegetarian Curry Puffs Thai
prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
