With Indian cuisine ever-popular and prices of meat going up, it makes sense to try a new exotic vegetarian recipe. Staying at home during quarantine gives you more time to experiment. 

This Vegetable Korma recipe is from Allrecipes.com. You can make it vegan by replacing heavy cream with coconut milk. Jalapeno pepper can be replaced with Anaheim pepper which is milder. Some ingredients can be omitted according to your preferences, or you can add more spices such as cardamom and cumin if you’d like. 

 While it looks like the ingredient list is long, making this dish is very simple.  


1 1/2 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 1/2 tablespoons curry powder 

1 cup frozen green peas 

1/2 green bell pepper, chopped 

1/2 red bell pepper, chopped 

1 cup heavy cream or coconut milk 

1 bunch fresh cilantro for garnish 


Heat the oil in a skillet over medium heat. Add the onion and cook until tender. Mix in ginger and garlic and continue cooking for 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook stirring for 10 minutes, or until potatoes are tender. 

Add peas, bell peppers, and cream/coconut milk to the skillet. Cover the skillet with a lid, reduce heat to low, and simmer for 10 minutes. Garnish with cilantro before serving. 


Now, check out other Indian recipes that your neighborhood library offers. 

Hoopla resources: 

Print resources: