Vegetable Korma Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
1 red onion, cut into wedges
2 carrots, peeled and thickly sliced
1 cauliflower, broken into florets
1 green chili pepper , deseeded and chopped
2 garlic cloves, crushed
1 tbsp ginger, grated
1 tsp ground cumin
1/4 tsp ground coriander
1 tsp garam masala
2/3 cup vegetable stock
1 tsp salt
3 oz frozen peas
6 tbsp natural yoghurt

Directions:

Heat the oil in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes, until beginning to soften.
Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
Pour in the stock, cover and cook for 6–7 minutes until almost tender.
Add the peas and cook for a further 2–3 minutes until all the vegetables are tender. Take off the heat and stir in the yoghurt until it has thickened.
Serve with white rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.16 Kcal (1261 kJ)
Calories from fat	62.53 Kcal
		% Daily Value*
Total Fat	6.95g	11%
Sodium	6900.43mg	288%
Potassium	671.49mg	14%
Total Carbs	46.19g	15%
Sugars	7.25g	29%
Dietary Fiber	5.81g	23%
Protein	5.03g	10%
Vitamin C	106.3mg	177%
Vitamin A	0.3mg	10%
Iron	0.9mg	5%
Calcium	64.1mg	6%

Amount Per 100 g
Calories	88.05 Kcal (369 kJ)
Calories from fat	18.28 Kcal
		% Daily Value*
Total Fat	2.03g	11%
Sodium	2017.56mg	288%
Potassium	196.33mg	14%
Total Carbs	13.5g	15%
Sugars	2.12g	29%
Dietary Fiber	1.7g	23%
Protein	1.47g	10%
Vitamin C	31.1mg	177%
Vitamin A	0.1mg	10%
Iron	0.3mg	5%
Calcium	18.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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