Dinner

Crock Pot Vegetable Korma is for Dinner.

Crock Pot Vegetable Korma takes 60 minutes to prepare.

Crock Pot Vegetable Korma takes 360 minutes to cook.

Crock Pot Vegetable Korma makes 8 servings.

The ingredients for Crock Pot Vegetable Korma are:

Korma Paste:
1/4 cup raw cashews
1 tsp cumin
1 tsp coriander
2 garlic cloves
4" fresh ginger root, peeled and grated
1/2 tsp cayenne pepper
1 tsp Garam Masala
1/2 tsp sea salt
2 Tbl tomato paste
1 jalapeno pepper, remove stem and seeds
3 Tbl shredded coconut
1/2 bunch fresh cilantro

Vegetables:
1 white onion, cut into thin strips
2 cloves garlic
1 cup vegetable stock
2.5 large carrots, diced
2.5 roma tomatoes, diced
1/2 cup frozen green beans
3 red potatoes, diced
1/2 head cauliflower, diced
1 can (14 oz) light coconut milk

1/2 cup frozen peas
1/4 cup raw cashews

Here is how you make Crock Pot Vegetable Korma:

Add all ingredients for Korma paste into small food processor, and grind into a paste. Add water as necessary to achieve desired consistency.Mix Korma paste, coconut milk, and vegetable stock together in crock pot. Add all the remaining ingredients except the peas and 1/4 cup cashews to your crock pot.Cook on high for 3 hours, then low for 3 hours. (You could do longer on low if you're not home during the cooking process. My guess would be 8 hours, but I really don't know since I haven't done it that way.) During last 30 minutes, add peas and cashews. Serve over fragrant rice (not included in nutrition count).Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ANJABELLE1.

The nutritional information for Crock Pot Vegetable Korma is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 150.7

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 303.9 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.6 g
• Protein: 3.6 g

Crock Pot Vegetable Korma is Indian cuisine.