Basic Vegetable Korma
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 214.4
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 241.2 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 3.6 g
- Protein: 3.9 g
View full nutritional breakdown of Basic Vegetable Korma calories by ingredient
Introduction
Not spicy at all so everyone can try it (but add your own hot spice or sauce if you want to kick it up!) and oh so filling - rich, creamy sauce, and mountains of veggies! Super good & super healthy. Not spicy at all so everyone can try it (but add your own hot spice or sauce if you want to kick it up!) and oh so filling - rich, creamy sauce, and mountains of veggies! Super good & super healthy.Number of Servings: 5
Ingredients
-
1 cup fave tomato sauce
1 398 ml can of lite coconut milk
2 medium sized Russet potatoes (diced w/ skins)
2 medium sized Carrots (diced)
1/2 Green Pepper (chopped)
1/2 Yellow Pepper (chopped)
1 small Zuchinni (chopped)
3/4 cup frozen Peas
1 medium Onion (diced)
1 Tblsp fave Olive Oil
3 Tblsp Mild Curry Powder
1 tsp Garlic Salt
1 Tblsp Course Sea Salt
1 tsp Ginger powder
3 large Garlic cloves (moderately diced)
1 Tblsp Coriander (from the tube)
Tips
It may seem like it's too thick in the beginning but the veggies release their own juices and it becomes less so. I tell people this dish is like "curried veggie stew." So it is on the thicker side. Thin it out if you like but I enjoy it more hearty. Enjoy!!! (PS Freezes well enough)
Directions
On medium low, heat oil, add onion and sautéed until nearly soft, stirring frequently. Add garlic and ginger, stir frequently until you can smell them cooking.
Immediately add carrot and garlic salt, stir then let cook for 1 minute.
Add/stir potatoes in same fashion, add salt and curry, cook for 5 mins more. Add tomato sauce and coconut milk, stir well, cook for 5 more mins before adding all remaining ingredients, stir frequently until potatoes are of desired consistency. Approx. 10-15 minutes more.
Serving Size: Makes approx. 5, 1.25 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MOONCHILD38.
Immediately add carrot and garlic salt, stir then let cook for 1 minute.
Add/stir potatoes in same fashion, add salt and curry, cook for 5 mins more. Add tomato sauce and coconut milk, stir well, cook for 5 more mins before adding all remaining ingredients, stir frequently until potatoes are of desired consistency. Approx. 10-15 minutes more.
Serving Size: Makes approx. 5, 1.25 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MOONCHILD38.
