Page 16
April 11, 2018
“It’s hard to forget someone who gave
us so much to remember.”
F OOD
Vegetarian Korma
Ingredients:
Juanita Walton (Mrs. Roy Jay)
May 19, 1954 – April 12, 2016
Always in remembrance
Roy Jay Enterprises LLC /
Las Vegas- New York- Miami
Find Local and
National News at
• 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
• 1 1/2 tablespoons curry powder
• 3 tablespoons ground unsalted
cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped 1 cup
heavy cream
• 1 bunch fresh cilantro for garnish
Directions:
1. Heat the oil in a skillet over me-
dium 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.
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This is an easy and exotic
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