Roasted Sweet Potato Korma
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 338.1
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 28.7 mg
- Total Carbs: 56.9 g
- Dietary Fiber: 7.8 g
- Protein: 7.3 g
View full nutritional breakdown of Roasted Sweet Potato Korma calories by ingredient
Introduction
Easy to make. Korma is normally made with high fat/high calorie cream - in this version I use quark (very low fat cream cheese) Easy to make. Korma is normally made with high fat/high calorie cream - in this version I use quark (very low fat cream cheese)Number of Servings: 4
Ingredients
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6 sweet potatoes
4 medium onions
100g korma curry paste (Patak's or similar make)
100g quark, or other very low fat cream cheese
water
Directions
Makes 4 servings.
Cut sweet potatoes in large chunks, without peeling. Put on a baking tray, and place in a hot oven to roast, for about 20-30 minutes. When cooked, they will be brown, and soft in the middle.
Meanwhile, chop onions into bite sized pieces, and fry gently using a low calorie frying spray, like fry-light, until soft.
Put fried onion into large pan, add korma paste and water, (amount depends on how runny you like your curry, I would use about 1/2 pint) bring to boil and simmer gently.
When sweet potatoes are done, add them to the korma mix. Cook for about 15 minutes, then add quark. Cook until heated through.
(The sweet potatoes will be softened on the outside from the curry sauce, and when eaten they should almost melt in your mouth.)
Serve with basmati rice.
This is the best ,easiest and healthiest korma I have ever made!
Number of Servings: 4
Recipe submitted by SparkPeople user ATHEIST1.
Cut sweet potatoes in large chunks, without peeling. Put on a baking tray, and place in a hot oven to roast, for about 20-30 minutes. When cooked, they will be brown, and soft in the middle.
Meanwhile, chop onions into bite sized pieces, and fry gently using a low calorie frying spray, like fry-light, until soft.
Put fried onion into large pan, add korma paste and water, (amount depends on how runny you like your curry, I would use about 1/2 pint) bring to boil and simmer gently.
When sweet potatoes are done, add them to the korma mix. Cook for about 15 minutes, then add quark. Cook until heated through.
(The sweet potatoes will be softened on the outside from the curry sauce, and when eaten they should almost melt in your mouth.)
Serve with basmati rice.
This is the best ,easiest and healthiest korma I have ever made!
Number of Servings: 4
Recipe submitted by SparkPeople user ATHEIST1.
Member Ratings For This Recipe
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