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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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50 minMain dishRed pepper, Red onion, broccoli bunch, chickpeas, garlic, olive oil, smoked paprika, chili powder, baby spinach, coriander, pomegranate seeds, tahini, lemon juice, water, extra virgin olive oil, chopped parsley,warm chickpea salad with vegetables from the oven
Nutrition
585Calories
Fat57% DV37g
Protein34% DV17g
Carbs14% DV41g
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