Vegetable Korma (Curry)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Vegetable Korma (Curry) calories by ingredient
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Number of Servings: 8


    2T curry
    1T cumin OR masala
    .5 T nutmeg
    1T cinnamon
    4 cloves garlic, minced
    1 onion, chopped
    oil for the pan

    3-4 potatoes, chopped
    5c. mixed vegetables (peas, carrots, cauliflower, corn, bamboo shoots, green beans, etc).
    2 cans chicken broth (~14 oz/ea).
    salt to taste

    1lb. tofu (firm or extra firm)
    3T cashew butter (sub: organic peanut butter)
    1 can coconut milk (full fat)


Serve over rice and/or with naan bread, yogurt, and mango chutney.


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.

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