Indian

Vegetable Korma (Curry) is for Dinner.

Vegetable Korma (Curry) takes 15 minutes to prepare.

Vegetable Korma (Curry) takes 60 minutes to cook.

Vegetable Korma (Curry) makes 8 servings.

The ingredients for Vegetable Korma (Curry) are:

2T curry
1T cumin OR masala
.5 T nutmeg
1T cinnamon
4 cloves garlic, minced
1 onion, chopped
oil for the pan

3-4 potatoes, chopped
5c. mixed vegetables (peas, carrots, cauliflower, corn, bamboo shoots, green beans, etc).
2 cans chicken broth (~14 oz/ea).
salt to taste

1lb. tofu (firm or extra firm)
3T cashew butter (sub: organic peanut butter)
1 can coconut milk (full fat)

Here is how you make Vegetable Korma (Curry):

toast spices in bottom of stock pot in oil until fragrant (2 min). Add onion and garlic and cook until translucent. Add other vegetables and broth. Stew for approx. 45 minutes (until potato is soft). Salt to taste (probably at least 1T). When the vegetables are cooked, there should be some liquid still in the bottom of the pot to make the sauce. If it is too dry, you can add a few more ounces of broth. Add the tofu. Then add the peanut butter and coconut milk. Stir until fully incorporated. Serving Size: feeds at least 8Number of Servings: 8Recipe submitted by SparkPeople user EMLAKE01.

The nutritional information for Vegetable Korma (Curry) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 279.4

• Total Fat: 9.4 g
• Cholesterol: 2.5 mg
• Sodium: 566.3 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 8.1 g
• Protein: 15.3 g

Vegetable Korma (Curry) is Indian cuisine.

The dietary needs meet for Vegetable Korma (Curry) is Vegan