Vegan Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
150g/5oz fine green beans, trimmed and chopped1/4 tsp mustard seeds2 medium carrots, peeled and sliced8 Broccoli floretsHalf Courgette (zuchini) peeled and diced into chunks1 tsp garam masala2 medium potatoes, parboiled and chopped1/4 tsp cumin powder25g/1oz garden peas, frozen or freshPinch coriander powder1 small onion, peeled and choppedHalf a tin of reduced fat coconut milk+/- Pinch of red chilli flakes2 tbsp olive oil1in piece fresh ginger, peeled and sliced thinly1 clove fresh garlic, peeled and choppedHalf cup of water or more - depending on how thick you want thissalt to taste
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.
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.
Nutritional Info 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
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