Good morning, Happy New Year everyone! Did you all have a nice Christmas? We had a pretty quiet one, although the days leading up to it and since have definitely not been. My Nan ended up in a Nursing-home type hospital (which also provides rehabilitation for mobility issues) after being discharged far too soon (in our opinion) to have rehab treatment to strengthen her muscles, but that has been problematic in itself due to a mistake a Doctor has made regarding my Nan’s medication which she’s not been allowed to have to help with her condition, its hopefully now In the process of being corrected, but she seemed to have a good Christmas nonetheless. My parents and I are all going into this new year with some health issues, my dads currently undergoing tests into whether he’s got Arthritis in both of his knees (it’s highly likely), my mum has been having ongoing issues with her chest – especially her breathing and will probably need to have further tests in the near future, and the moment I’m dealing with an infection in my hand that doesn’t seem to be getting better no matter how many antibiotics I’ve been given to try, but I’m hoping that this unfortunate start to 2024 is not foreshadowing how the rest of the year is going to go.

As you can see it’s a new year and I’m officially back, and I’m going to ease back into the swing of things with a yummy Vegetarian Korma, but before I do, rather than write any New Year’s resolutions for this year, I’m going to share with you a couple of wishes I hope to achieve instead. The first being I hope to finally be able to visit Ireland and/or Scotland as they’ve both always been on my bucket list of places I’d love to visit, and the second thing I would like to do is learn Sign Language (both BSL & ASL). Now I’ve shared my main wishes/hopes for this year, let’s get on to the delicious Korma recipe…

Vegetarian Korma

Ingredients

• 1 ½ tablespoons Vegetable Oil
• 1 Small Onion, diced
• 4 Cloves Garlic, minced
• 1 teaspoon Minced Fresh Ginger Root
• 4 Carrots, cubed
• 2 Potatoes, cubed
• 1 (4 ounce) Can Tomato Sauce
• 3 tablespoons Ground Unsalted Cashews
• 1 Fresh Jalapeno Pepper, seeded and sliced
• 1 ½ tablespoons Curry Powder
• 2 teaspoons Salt
• 1 cup Heavy Cream
• 1 cup Frozen Green Peas
• ½ Green Bell Pepper, chopped
• ½ Red Bell Pepper, chopped
• 1 Bunch Fresh Cilantro for garnish

Instructions

Gather all ingredients.

Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.

Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.

Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

Thank you for visiting my blog and reading today’s post. Happy New Year again to you all, if like me 2023 wasn’t a particularly great year for you, I hope this next year will bring you all good luck! Enjoy the rest of your week and I shall see you back here next Wednesday.