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Vegetables Korma

The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream. Vegetables Korma , 3.5 out of 4 based on 2 ratings
2 Servings - vegetariantimes.com
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Servings:2  | Calories:565 | Total Fat:12g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 1g
5 %
Total Carb 101g
34 %
Fiber 16g
64 %
Sugars 7g
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Cholesterol 1mg
0 %
Sodium 414mg
17 %
Protein 18g
36 %
Calories:
30% Basmati rice
29% Others combined
20% Chickpeas
19% Frozen mixed vegetables
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
1/2 tsp. garam masala or curry powder
1/4 tsp. plus ⅛ tsp. ground cardamom
2 Tbs. golden raisins
2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
1 7 oz. can chickpeas, rinsed and drained (3 / 4 cup), optional
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional

Directions : View recipe directions on vegetariantimes.com
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