Meatless Cooking

Vegetarian Korma

INGREDIENTS:

|1 1/2 tablespoons vegetable oil |1 (4 ounce) can tomato sauce |

|1 small onion, diced |2 teaspoons salt |

|1 teaspoon minced fresh ginger root |1 1/2 tablespoons curry powder |

|4 cloves garlic, minced |1 cup frozen green peas |

|2 potatoes, cubed |1/2 green bell pepper, chopped |

|4 carrots, cubed |1/2 red bell pepper, chopped |

|1 fresh jalapeno pepper, seeded and |1 cup heavy cream |

|sliced |1 bunch fresh cilantro for garnish |

|3 tablespoons ground unsalted cashews | |

| |

DIRECTIONS:

1. |Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. | |2. |Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. | | | |

Vegetable Rosti with Tomato-Corn Relish

Tomato-Corn Relish

. 3 cups fresh or thawed frozen corn kernels

. 2 small tomatoes, chopped (1½ cups)

. ½ cup chopped fresh basil or parsley

. ¼ cup plus 2 Tbs. chopped onion

. 3 tsp. olive oil

. 2 cloves...