Filter
Reset
Sort ByRelevance
KBHANSON21
Vegetable korma
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the onion 3-4 minutes. Add the ginger and garlic and fry for 1 minute.
-
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.
-
Add the peas, peppers and cooking cream and cook for another 10-15 minutes at a low setting until the potato is done.
-
Sprinkle the korma with cashew nuts and spring onions. Tasty with yellow rice.
-
40 minMain dishbacon, peanut oil, olive oil, onion, garlic, Red pepper, green pepper, paprika, cumin powder (djinten), chicken bouillon, tomato, sticking potato, chicken drumsticks, fresh parsley,goulash soup with chicken and bacon
-
20 minMain dishonions, baking bacon, turkey fillet, sunflower oil, couscous, Dutch stir-fry vegetables, mild Indian curry paste, chickpeas,lime dish with chickpeas
-
80 minMain dishaduki beans, guacamole package, (white) quinoa, traditional olive oil, snack pepper, arugula, fresh coriander, feta,quinoa salad with aduki beans and feta
-
15 minMain dishoil, sea schnitzels, pre-cooked baby potatoes, sugar pods, fresh fresh mint, fresh chives, ravigote sauce,fish schnitzels with ravigote sauce and spring jellyfish
Nutrition
585Calories
Fat57% DV37g
Protein34% DV17g
Carbs14% DV41g
Loved it