Vegetable korma

Name: vegetable korma
Total time: 20 min
Yield: 4
Ingredients: 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; 25 gram cashew nut; 1 look tomato cubes; 1.5 tablespoon curry powder; 250 gram frozen pea; 1 Red pepper; 1 yellow bell pepper; 200 milliliters cooking cream; 2 spring / forest onion

Ingredients

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

25 gram cashew nut
1 look tomato cubes
1.5 tablespoon curry powder
250 gram frozen pea
1 Red pepper
1 yellow bell pepper
200 milliliters cooking cream
2 spring / forest onion

Directions

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.