Vegetable Korma - Slender Kitchen
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Vegetable Korma

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297
Calories 
46g
Carbs 
10g
Fat 
9g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

Cooking Indian food has always scared me. It was something reserved for takeout, and reserved for special occasions given how high calorie most of my favorite Indian food is. That all changed when I first made this Crockpot Butter Chicken and since then I have been experimenting with different Indian recipes. A reader suggested vegetable korma and I couldn’t wait to make it. Vegetable korma is an Indian dish full of vegetables, usually made with a touch of tomato and heavy cream. This recipe, adapted from Food.com, replaces the heavy cream with light coconut milk. For those of you who like your Indian food spicy, don’t be scared to taste and add more curry powder or garam masala as you go. Start on the lower end of the recommendation and add until it gets to your liking. Also if you like a creamier sauce you can add more coconut milk.

Prep Time

Vegetable Korma

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1/2 tbsp vegetable oil
  • 1 U onion, diced
  • 1 tbsp fresh ginger root, minced
  • 4 U cloves garlic, minced
  • 3 cups potatoes, cubed
  • 4 U carrots, cubed
  • 1 U jalapeno pepper, seeded and diced (or more to taste)
  • 3 tbsp cashews, ground
  • 1/2 cup canned tomato sauce
  • 1 tsp salt
  • 2 tbsp curry powder (or more to taste)
  • 1.5 tbsp garam masala
  • 1 cup frozen peas
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 cup canned light coconut milk
  • 1/2 cup fresh cilantro

Nutritional Facts

Serving Size: 
366 g
Amount Per Serving
Calories 297
Calories from Fat 89
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
19%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 960mg
42%
Total Carbohydrate 46g
15%
Dietary Fiber 10g
38%
Sugars 11g
Protein 9g

Directions

  1. Warm the vegetable oil in a large pot over medium heat. Add the onion and cook until translucent.
  2. Add the ginger and garlic and let cook for 2 minutes until fragrant.
  3. Add the potatoes, jalapeno, cashews, tomato sauce, carrots, salt, curry powder, and garam masala. Cook for ten minutes.
  4. Add the coconut milk and peppers. Simmer for 15-20 minutes or until the potatoes are cooked through.
  5. Garnish with cilantro and serve on it’s own, over rice, or as a delicious Indian burrito in a wrap.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Erin Guerard's picture
    4

    Average: 4 (1 vote)

    1890
    This was really good! But how much would you consider for a serving?
    0
    out of 0 people found this review useful
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