Vegetable Korma

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.

Vegetable Korma
Points: 6 Weight Watchers Points plus
Servings: 4
Serving Size: 1 cup
Nutritional Info: 237.6 calories, 8.1g of fat, 38g carbohydrates, 6.8g dietary fiber, 7g of protein

Ingredients

1/2 tbsp vegetable or safflower oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1-2 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1/2 cup tomato sauce
2 teaspoons salt
1.5-3 tablespoons curry powder
1-2 tbsp garam masala
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup light coconut milk
1/2 cup fresh cilantro

Instructions

Warm the vegetable oil in a large pot over medium heat. Add the onion and cook until translucent.
Add the ginger and garlic and let cook for 2 minutes until fragrant.
Add the potatoes, jalapeno, cashews, tomato sauce, carrots, salt, curry powder, and garam masala. Cook for ten minutes.
Add the coconut milk and peppers. Simmer for 15-20 minutes or until the potatoes are cooked through.
Garnish with cilantro and serve on it’s own, over rice, or as a delicious Indian burrito in a wrap.