- 3 tablespoon peanut oil
- 3 tablespoon sunflower oil
- 1 onion
- 1 fresh ginger
- 4 clove garlic
- 3 potato
- 2 winter carrot
- 1 Red pepper
- 125 gram cashew nut
Heat the oil and fry the onion 3-4 minutes. Add the ginger and garlic and fry for 1 minute.
Spoon the potato cubes, carrot, red pepper, cashew nuts, tomato cubes with juice, curry and a pinch of salt. Slowly simmer for about 10 minutes.
Add the peas, peppers and cooking cream and cook for another 10-15 minutes at a low setting until the potato is done.
Sprinkle the korma with cashew nuts and spring onions. Tasty with yellow rice.
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