about 45 min
Veggie & Peanut Korma
- 1 c jasmine rice
- 2 tbsp butter
- 1 small onion, diced
- 1″ fresh ginger, grated
- 4 cloves garlic, minced
- 1 tsp ground coriander
- 2 potatoes, cubed
- 4 carrots, cubed
- 1 tsp chili flakes
- ½ lb unsalted peanuts, toasted
- 1 small tin unseasoned tomato sauce (about half a cup)
- 1 teaspoons salt
- 1 ½ tbsp curry powder (or to your taste)
- 1 c frozen green peas
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tin coconut cream or full fat coconut milk
- 1/4 c cilantro, roughly chopped, for garnish
Step by Step Instructions
Prepare rice as per package instructions.
Toast the whole peanuts over medium heat in a heavy skillet until they begin to brown. Remove from pan and set aside. Once they have cooled down coarsely chop 1/4 cup of the peanuts – leave the rest whole.
Melt butter in the same skillet as you toasted the nuts over medium heat and sauté onion until tender. Add ginger and garlic and sauté for about a minute more. Add potatoes, carrots, chili flakes, chopped peanuts, tomato sauce, salt and curry powder, and simmer for about 10 minutes until potatoes are tender.
Reduce heat to low and add peas, peppers, whole peanuts, and coconut cream and simmer for 10 to 20 minutes.
When everything is ready serve rice to the side of four shallow bowls and ladel a generous helping of Korma alongside the rice. Sprinkle with fresh cilantro, serve and enjoy the delightful flavors of this wonderful dish!