Vegan Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1/3 cup and 2 tablespoons vegetable oil1 bag Diced onion, diced (5#)3 tablespoons minced fresh ginger root20 cloves garlic, minced1 Bag Diced Potatoes (5#)1 Bag Diced Carrots (5#)1 can Green Chili2 cup ground unsalted cashews1 #10 can tomato sauce3 tablespoons and 1 teaspoon salt1 cup curry powder5 cups frozen green peas3 green bell peppers, chopped3 red bell peppers, chopped8 cups coconut milk5 bunches fresh cilantro for garnish
Heat the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, Chili, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and coconut milk into the pot. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Serving Size: bowls
Number of Servings: 30
Recipe submitted by SparkPeople user JGRUSSO.
Stir peas, green bell pepper, red bell pepper, and coconut milk into the pot. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Serving Size: bowls
Number of Servings: 30
Recipe submitted by SparkPeople user JGRUSSO.
Nutritional Info Amount Per Serving
- Calories: 469.5
- Total Fat: 25.4 g
- Cholesterol: 0.0 mg
- Sodium: 767.8 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 9.5 g
- Protein: 10.3 g
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