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KBHANSON21
Vegetable korma
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Ingredients
Directions
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Heat the oil and fry the onion 3-4 minutes. Add the ginger and garlic and fry for 1 minute.
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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.
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Add the peas, peppers and cooking cream and cook for another 10-15 minutes at a low setting until the potato is done.
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Sprinkle the korma with cashew nuts and spring onions. Tasty with yellow rice.
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60 minMain dishdough for savory pie, unsalted butter, leeks, traditional olive oil, medium sized egg, semi-skimmed milk, cream brie, grated extra mature cheese, fresh cream cheese with herbs,cheese-leek pie -
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Nutrition
585Calories
Fat57% DV37g
Protein34% DV17g
Carbs14% DV41g
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