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Vegetable Korma Recipe

Looking for an easy Vegetable Korma recipe? Learn how to make Vegetable Korma using healthy ingredients.


Submitted by februarybride

Makes 4 servings



modified from Allrecipes.com (I substituted cayenne pepper for jalepenos and bell peppers and slimmed it down a bit by substituting some 1% milk for some of the heavy cream).

Recipe Ingredients for Vegetable Korma

1 1/2 tablespoon vegetable oil
1 small onion, diced
1 teaspoon ginger root, minced
4 garlic cloves, minced
2 potatoes, cubed
4 carrots, cubed
3/4 cup unsalted cashews, ground
6 ounces tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen peas
3/4 cup heavy cream
1/4 cup 1% milk
1 teaspoon cayenne pepper

Recipe Directions for Vegetable Korma

  1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender.

  2. Mix in ginger and garlic, continue cooking for 1 minute.

  3. Mix in potatoes, carrots, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 20 minutes, or until potatoes are tender.

  4. Stir in peas and cream. Reduce heat to low, cover, and simmer 10 minutes. Let sit 3-5 minutes for sauce to thicken.

  5. Serving suggestion: serve over natural brown rice.

Categories

Main Dish, Indian, Vegetarian

Nutrition Facts
Serving Size 345.4g
Amount Per Serving
Calories
437
Calories from Fat
237
% Daily Value*
Total Fat
26.3g
40%
Saturated Fat
8.8g
44%
Trans Fat
0.0g
Cholesterol
32mg
11%
Sodium
1485mg
62%
Potassium
1084mg
31%
Total Carbohydrates
44.7g
15%
Dietary Fiber
9.1g
36%
Sugars
10.8g
Protein
10.6g
Vitamin A 235% Vitamin C 58%
Calcium 11% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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