Vegetable Korma (Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2T curry1T cumin OR masala.5 T nutmeg1T cinnamon4 cloves garlic, minced1 onion, choppedoil for the pan3-4 potatoes, chopped5c. mixed vegetables (peas, carrots, cauliflower, corn, bamboo shoots, green beans, etc). 2 cans chicken broth (~14 oz/ea).salt to taste1lb. tofu (firm or extra firm)3T cashew butter (sub: organic peanut butter)1 can coconut milk (full fat)
toast spices in bottom of stock pot in oil until fragrant (2 min). Add onion and garlic and cook until translucent. Add other vegetables and broth. Stew for approx. 45 minutes (until potato is soft). Salt to taste (probably at least 1T).
When the vegetables are cooked, there should be some liquid still in the bottom of the pot to make the sauce. If it is too dry, you can add a few more ounces of broth. Add the tofu. Then add the peanut butter and coconut milk. Stir until fully incorporated.
Serving Size: feeds at least 8
Number of Servings: 8
Recipe submitted by SparkPeople user EMLAKE01.
When the vegetables are cooked, there should be some liquid still in the bottom of the pot to make the sauce. If it is too dry, you can add a few more ounces of broth. Add the tofu. Then add the peanut butter and coconut milk. Stir until fully incorporated.
Serving Size: feeds at least 8
Number of Servings: 8
Recipe submitted by SparkPeople user EMLAKE01.
Nutritional Info Amount Per Serving
- Calories: 279.4
- Total Fat: 9.4 g
- Cholesterol: 2.5 mg
- Sodium: 566.3 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 8.1 g
- Protein: 15.3 g
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