Samsung Food
Log in
Use App
Log in
Stefanie Hartley
By Stefanie Hartley

Veggie korma with poppadoms

Updated at: Thu, 17 Aug 2023 11:34:06 GMT

Nutrition balance score

Good
Glycemic Index
27
Low
Glycemic Load
9
Low

Nutrition per serving

Calories703.8 kcal (35%)
Total Fat51.7 g (74%)
Carbs33.3 g (13%)
Sugars7.7 g (9%)
Protein28.8 g (58%)
Sodium472.1 mg (24%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Tip the almonds into a small bowl and pour over just enough boiling water to cover. Cover with clingfilm and leave to soak for 10 minutes. Pour the nuts and the soaking liquid into a food processor and blend until smooth. Whilst the nuts are soaking, heat the coconut oil in a deep frying pan over a medium heat, add fry the onion fry for 5 minutes until soft. Add the garlic, ginger and spices, fry for a minute then add a splash of water, the cashew cream and the Quorn pieces. Bring to a simmer and cook gently for 5 minutes until thickened. Remove from the heat, stir in the yoghurt and season to taste. Top with the chopped coriander and serve with the poppadoms.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!