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Vegetable korma
 
 
4 ServingsPTM20 min

Vegetable korma


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Directions

  1. Heat the oil and fry the onion 3-4 minutes. Add the ginger and garlic and fry for 1 minute.
  2. Spoon the potato cubes, carrot, red pepper, cashew nuts, tomato cubes with juice, curry and a pinch of salt. Slowly simmer for about 10 minutes.
  3. Add the peas, peppers and cooking cream and cook for another 10-15 minutes at a low setting until the potato is done.
  4. Sprinkle the korma with cashew nuts and spring onions. Tasty with yellow rice.

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Nutrition

585Calories
Fat57% DV37g
Protein34% DV17g
Carbs14% DV41g

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