Vegetable Korma
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 377.3
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,437.1 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 7.7 g
- Protein: 9.6 g
View full nutritional breakdown of Vegetable Korma calories by ingredient
Introduction
This may not be an authentic Indian Korma but it's tasty, healthy, and convenient. By using precut frozen vegetables and light coconut milk, what is normally a time-consuming, calorie laden dish becomes a weeknight meal done in 30 minutes with less than 500 calories. This may not be an authentic Indian Korma but it's tasty, healthy, and convenient. By using precut frozen vegetables and light coconut milk, what is normally a time-consuming, calorie laden dish becomes a weeknight meal done in 30 minutes with less than 500 calories.Number of Servings: 4
Ingredients
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1.5 Tbsp olive oil
1 cup diced onion
1 fresh jalapeno pepper, seeded and sliced
1 tsp minced ginger root
4 cloves minced garlic
1 bag California blend frozen vegetables
1 4 oz can tomato sauce
2 cups frozen sliced zucchini
1 cup frozen peas
2 tsp salt
1.5 Tbsp curry powder
1 can Taste of Thai Lite Coconut Milk
1 bunch cilantro for garnish, chopped
1 cup uncooked jasmine rice
Directions
In a saucepan, bring 1.5 cups of water to a boil. Add jasmine rice. Cover, reduce heat and simmer for 15 mins or until all of the water is absorbed.
Meanwhile, heat the oil in a skillet. Add the ginger and garlic; cook for 1 minute. Add jalapeno, and cook until tender. Then add tomato sauce, frozen onions, california vegetables, zucchini, and peas. Cook until all frozen vegetables are all tender. Stir in coconut milk, curry, and salt. Immediately reduce heat to low and simmer until thickened, and then covered for a combined total of about 10 minutes. Try not to bring the mixture to a boil, if possible.
Divide jasmine rice between the 4 plates. Spoon the korma over the rice. Garnish with cilantro serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MOJO1979.
Meanwhile, heat the oil in a skillet. Add the ginger and garlic; cook for 1 minute. Add jalapeno, and cook until tender. Then add tomato sauce, frozen onions, california vegetables, zucchini, and peas. Cook until all frozen vegetables are all tender. Stir in coconut milk, curry, and salt. Immediately reduce heat to low and simmer until thickened, and then covered for a combined total of about 10 minutes. Try not to bring the mixture to a boil, if possible.
Divide jasmine rice between the 4 plates. Spoon the korma over the rice. Garnish with cilantro serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MOJO1979.