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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.0
  • Total Fat: 11.2 g
  • Cholesterol: 7.9 mg
  • Sodium: 1,318.5 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 10.1 g

View full nutritional breakdown of Vegitarian Korma calories by ingredient
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Vegitarian Korma

Submitted by: MOMMYONTHEGO

Introduction

My adaptation of this recipe from All recipes.com. If you substitute tomatoes for the yogurt it is lower in fat and calories, but the yogurt version tastes better. I make it a bit less spicey for my kids. It is really good served over rice. My adaptation of this recipe from All recipes.com. If you substitute tomatoes for the yogurt it is lower in fat and calories, but the yogurt version tastes better. I make it a bit less spicey for my kids. It is really good served over rice.
Number of Servings: 4

Ingredients

    * 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
    * 3 tablespoons ground unsalted cashews
    * 1/2 cup plain, low fat yogurt
    * 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 whole milk
    * 1 bunch fresh cilantro for garnish

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, cashews, and tomato . 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.


Number of Servings: 4

Recipe submitted by SparkPeople user MOMMYONTHEGO.






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