Vegetable Korma

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 1/4 cups vegetable mixture and 1/2 cup rice)
Cost per Serving: $1.84
Recipe from Cooking Light

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 11.1g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 12.9g
  • Carbohydrate: 57.9g
  • Fiber: 7.6g
  • Cholesterol: 11mg
  • Iron: 4.1mg
  • Sodium: 238mg
  • Calcium: 95mg


  • 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


  1. 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.
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