Recipe: Vegan Korma (an Indian Dish)

I found this recipe on the Allrecipes.com iPhone app. If you haven't been to this website or used the app, I highly recommend both. I wasn't looking for a recipe for Indian food, I've never actually had Indian food before, but I put in some ingredients that I had on hand and this is one of the recipes that came up. The recipe I'm about to share is adapted from the one you can link to. The link is for Vegetarian Korma, I just made a few more changes to make it vegan and added some other spices and things. If you use the maximum amount of each spice for this recipe, it really won't be so spicy that it's overpowering or anything, but it will have a little kick to it. I used the maximum amount and found it was just fine for my husband and I, but too spicy for my kiddos, so we'll have to tone it down for us for the future- which we will definitely be having again because we all liked it so much (the kids just took big gulps of their drinks after each bite). I don't know how authentic this dish is, but it's yummy, so give it a try.

Vegan Korma (Spicy Indian Deliciousness)

I served this over brown rice. For a little something extra I cooked the 2 cups uncooked rice in 4 cups water with 1/2 cup of unsweetened coconut flakes, it was very good.

1 Tbs. vegetable oil
1 small onion, diced
1 tsp. fresh ginger root, minced
4 cloves garlic, minced
3-4 red potatoes cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 Tbs. almond butter
1 (15 oz.) can unsalted, diced tomatoes
2 tsp. salt
1 1/2 - 3 1/2 tsp. curry powder
1 - 2 1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. red cayenne pepper
1 cup frozen peas
1/2 of each red and yellow bell peppers, chopped
1 cup non-dairy milk (such as soy milk or coconut milk)
1 bunch fresh cilantro for garnish

Heat the oil in a skillet over medium heat. Add onion and cook until tender. Mix in ginger and garlic, cook 1 minute longer. Add potatoes, carrots, jalapeno, almond butter, and tomatoes. Season with salt, curry and other spices. Cook and stir 10 minutes, or until potatoes are tender. Add peas, bell peppers, and non-dairy milk into the skillet. Cover and simmer 10 minutes more. Garnish with cilantro to serve.