Vegetarian Korma

This spicy curry was so good! We served it over rice with Naan on the side. HERE is where we got the recipe.



Vegetarian Korma

• 1 1/2 Tbsp vegetable oil
• 1 small onion, diced
• 1 tsp minced fresh ginger root (1/4 tsp ground)
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 Tbsp ground unsalted cashews
• 8 oz can tomato sauce
• 1 1/2 Tbsp curry powder
• 1 C frozen green peas
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 13.6 oz can coconut milk
• 1 bunch fresh cilantro for garnish

Heat the oil in a skillet over medium heat. Stir in the onion and curry powder, cook until tender. Mix in ginger and garlic, continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews and tomato sauce. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper and cream into the skillet. Reduce heat to low, cover and simmer 10 minutes. Garnish with cilantro to serve.

Nutrition Facts

Serving Size 439 g

Amount Per Serving

Calories 358 Calories from Fat 210

% Daily Value*

Total Fat 23.3g 36%

Saturated Fat 17.2g 86%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 293mg 12%

Total Carbohydrates 35.3g 12%

Dietary Fiber 9.3g 37%

Sugars 12.2g

Protein 6.9g

Vitamin A 201% • Vitamin C 168% Calcium 7% • Iron 20%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• High in dietary fiber
• High in manganese
• Very high in vitamin A
• Very high in vitamin C

Bad points

• Very high in saturated fat