Vegetable Korma
- Number of Servings: 4
Ingredients
1.5 Tbsp olive oil1 cup diced onion1 fresh jalapeno pepper, seeded and sliced1 tsp minced ginger root4 cloves minced garlic1 bag California blend frozen vegetables1 4 oz can tomato sauce2 cups frozen sliced zucchini1 cup frozen peas2 tsp salt1.5 Tbsp curry powder1 can Taste of Thai Lite Coconut Milk1 bunch cilantro for garnish, chopped1 cup uncooked jasmine rice
In a saucepan, bring 1.5 cups of water to a boil. Add jasmine rice. Cover, reduce heat and simmer for 15 mins or until all of the water is absorbed.
Meanwhile, heat the oil in a skillet. Add the ginger and garlic; cook for 1 minute. Add jalapeno, and cook until tender. Then add tomato sauce, frozen onions, california vegetables, zucchini, and peas. Cook until all frozen vegetables are all tender. Stir in coconut milk, curry, and salt. Immediately reduce heat to low and simmer until thickened, and then covered for a combined total of about 10 minutes. Try not to bring the mixture to a boil, if possible.
Divide jasmine rice between the 4 plates. Spoon the korma over the rice. Garnish with cilantro serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MOJO1979.
Meanwhile, heat the oil in a skillet. Add the ginger and garlic; cook for 1 minute. Add jalapeno, and cook until tender. Then add tomato sauce, frozen onions, california vegetables, zucchini, and peas. Cook until all frozen vegetables are all tender. Stir in coconut milk, curry, and salt. Immediately reduce heat to low and simmer until thickened, and then covered for a combined total of about 10 minutes. Try not to bring the mixture to a boil, if possible.
Divide jasmine rice between the 4 plates. Spoon the korma over the rice. Garnish with cilantro serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MOJO1979.
Nutritional Info Amount Per Serving
- Calories: 377.3
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,437.1 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 7.7 g
- Protein: 9.6 g
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