Vegetable Korma
Nutrition per Serving
332
Calories
11.03g
Protein
50.98g
Carbs
8.73g
Fat
A tasty dish of fresh vegetables and red curry.
Ingredients
2 tbsps red curry paste
1 3/4 cups coconut milk
2 tsps extra virgin olive oil
6 whole wheat pita pockets
1 dash pepper
1 dash salt
1 1/2 cups broccoli, chopped
1 large carrot
1 medium onion
1 medium green pepper
2 potatoes, peeled
1 medium red sweet pepper
1 large yellow sweet pepper
Instructions
1. Chop onion into fine pieces.
2. Cut all other vegetables into strips or bite sized chunks.
3. Heat olive oil in a large saucepan and cook onions on medium-high heat for about 5 minutes or until golden brown.
4. Stir in red curry paste and cook for 1 minute.
5. Add vegetables and coconut milk, cover saucepan then lower heat and simmer for 15 minutes or until vegetables reach desired tenderness.
6. Add salt and pepper to taste.
7. Serve immediately with pita pocket, either as a wrap or with pita pocket on the side.
8. Note: add slivered almonds for more protein.
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