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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.5 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.2 g

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

Submitted by: TREEHUGGER73

Introduction

A very tasty vegan version of this popular Indian dish. A very tasty vegan version of this popular Indian dish.
Number of Servings: 4

Ingredients

    150g/5oz fine green beans, trimmed and chopped
    1/4 tsp mustard seeds
    2 medium carrots, peeled and sliced
    8 Broccoli florets
    Half Courgette (zuchini) peeled and diced into chunks
    1 tsp garam masala
    2 medium potatoes, parboiled and chopped
    1/4 tsp cumin powder
    25g/1oz garden peas, frozen or fresh
    Pinch coriander powder
    1 small onion, peeled and chopped
    Half a tin of reduced fat coconut milk
    +/- Pinch of red chilli flakes
    2 tbsp olive oil
    1in piece fresh ginger, peeled and sliced thinly
    1 clove fresh garlic, peeled and chopped
    Half cup of water or more - depending on how thick you want this
    salt to taste


Directions

Heat the oil in a pan and sprinkle in a
few mustard seeds, if they pop the oil is ready. Watch your face they jump about all over the place.
Then add the remainder of the mustard seeds and the onion.
Fry for a couple of minutes, then add the chilli,
garlic and ginger and fry for 1 minute.
Add the garam masala, salt, cumin and coriander
powder - fry for a further minute.
Add the carrots, then 2 minutes later, the beans
then after another 2 minutes add the broccoli.
Stir for another minute and then add
the potatoes. Stir in the coconut milk and the water - stir really well.
Add the courgette (zucchini) and peas.
Cover with a lid and simmer on very low heat for about 15 minutes - keep stirring regularly.
If you like the sauce runnier - add more water.


Number of Servings: 4

Recipe submitted by SparkPeople user TREEHUGGER73.






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