Vegetable Korma (Curry)
 Recipe){kind=link}
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
Number of Servings: 8
Ingredients
-
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)
Tips
Serve over rice and/or with naan bread, yogurt, and mango chutney.
Directions
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.
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.