Vegetable Korma
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegetable Korma calories by ingredient
Introduction
"This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice." (modified from allrecipes.com recipe by YAKUTA) "This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice." (modified from allrecipes.com recipe by YAKUTA)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
Directions
-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.
