Vegetarian Korma
Leave a note
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
20
High
Nutrition per serving
Calories432.3 kcal (22%)
Total Fat30.3 g (43%)
Carbs36 g (14%)
Sugars10.1 g (11%)
Protein8.1 g (16%)
Sodium1432.7 mg (72%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ tablespoonsvegetable oil
1onion
small, diced
1 teaspoonfresh ginger root
minced
4cloves garlic
minced
2potatoes
medium, 2-1/4" to 3" dia, raw, cubed
4carrots
medium, cubed
1fresh jalapeno pepper
seeded and sliced
3 tablespoonsunsalted cashews
ground
1 x 4 ouncecan tomato sauce
Marinara Sauce
Traditional
Fresh garlic
cooked lightly with olive oil
2 teaspoonssalt
1 ½ tablespoonscurry powder
1 cupfrozen green peas
0.5green bell pepper
chopped
0.5red bell pepper
chopped
1 cupheavy cream
1 bunchfresh cilantro
for garnish
Instructions
Step 1
Heat the oil in a skillet over medium heat.
Step 2
Stir in the onion, and cook until tender.
Step 3
Mix in ginger and garlic, and continue cooking 1 minute.
Step 4
Mix potatoes, carrots, jalapeno, cashews, and tomato sauce.
Step 5
Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Step 6
Stir peas, green bell pepper, red bell pepper, and cream into the skillet.
Step 7
Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
