Basic Vegetable Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Directions
1 cup fave tomato sauce1 398 ml can of lite coconut milk2 medium sized Russet potatoes (diced w/ skins)2 medium sized Carrots (diced)1/2 Green Pepper (chopped)1/2 Yellow Pepper (chopped)1 small Zuchinni (chopped)3/4 cup frozen Peas1 medium Onion (diced)1 Tblsp fave Olive Oil3 Tblsp Mild Curry Powder 1 tsp Garlic Salt1 Tblsp Course Sea Salt1 tsp Ginger powder3 large Garlic cloves (moderately diced)1 Tblsp Coriander (from the tube)
On medium low, heat oil, add onion and sautéed until nearly soft, stirring frequently. Add garlic and ginger, stir frequently until you can smell them cooking.
Immediately add carrot and garlic salt, stir then let cook for 1 minute.
Add/stir potatoes in same fashion, add salt and curry, cook for 5 mins more. Add tomato sauce and coconut milk, stir well, cook for 5 more mins before adding all remaining ingredients, stir frequently until potatoes are of desired consistency. Approx. 10-15 minutes more.
Serving Size: Makes approx. 5, 1.25 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MOONCHILD38.
Immediately add carrot and garlic salt, stir then let cook for 1 minute.
Add/stir potatoes in same fashion, add salt and curry, cook for 5 mins more. Add tomato sauce and coconut milk, stir well, cook for 5 more mins before adding all remaining ingredients, stir frequently until potatoes are of desired consistency. Approx. 10-15 minutes more.
Serving Size: Makes approx. 5, 1.25 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MOONCHILD38.
Nutritional Info Amount Per Serving
- Calories: 214.4
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 241.2 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 3.6 g
- Protein: 3.9 g