Vegetable Korma

Vegetable Korma Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 1/4 cups vegetable mixture and 1/2 cup rice)

Recipe from

Cooking Light

Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 370
Fat 11.1 g
Satfat 7.1 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 12.9 g
Carbohydrate 57.9 g
Fiber 7.6 g
Cholesterol 11 mg
Iron 4.1 mg
Sodium 238 mg
Calcium 95 mg

Ingredients

1 1/2 tablespoons butter
1 cup chopped onion
1 tablespoon minced peeled ginger
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1 cup frozen shelled edamame
1 (12-ounce) baking potato, peeled and diced
1 cup fat-free, lower-sodium chicken broth
1 teaspoon all-purpose flour
1 (13.5-ounce) can light coconut milk
3 cups cauliflower florets
2 cups hot cooked long-grain white rice

Preparation

1. Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.

Note:

Julianna Grimes,

March 2011
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