Vegetable Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 Tbsp Sunflower Oil 1 Small Onion, diced 1 tsp Ginger Root, minced 4 Cloves Garlic, minced 2 Medium (2-1/4" to 3-1/4" dia.) Potatoes, cubed 4 Carrots (7-1/2") Carrots, cubed 1 Jalapeno Pepper, seeded and sliced 30 Grams Cashews (raw, unsalted, about 3 Tbsp), crushed .5 Cup Tomato Sauce 2 tsps Salt 1.5 Tbsp Curry Powder 1 Cup Green Peas, frozen 170 Grams Green Bell Pepper (1 whole), diced 1 Cup Half and Half Cream 80 Grams Cilantro (1 bunch), roughly chopped
-Heat the oil in a skillet over medium heat.
-Stir in the onion, and cook until tender.
-Mix in ginger and garlic, and continue cooking 1 minute.
-Mix in potatoes, carrots, jalapeno, cashews, and tomato sauce.
-Season with salt and curry powder.
-Cook and stir 10 minutes, or until potatoes are tender.
-Stir peas, bell pepper, and half and half into the skillet.
-Reduce heat to low, cover, and simmer 10 minutes.
-Garnish with cilantro to serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEZMUNKY.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEZMUNKY.
Nutritional Info Amount Per Serving
- Calories: 344.0
- Total Fat: 16.4 g
- Cholesterol: 24.2 mg
- Sodium: 1,457.5 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 9.1 g
- Protein: 9.3 g