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Vegetable Korma
This Vegetable Korma is an easy vegetarian dinner recipe that's made in just 30 minutes - the perfect weeknight meal!
Course
Main Course
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
250
kcal
Author
Kate @ I Heart Eating
Ingredients
1
tablespoon
. vegetable oil
2
small white or yellow onions
sliced
1
tablespoon
grated ginger
1
tablespoon
+ 1 teaspoon yellow curry powder
15
ounce
can diced tomatoes
6
cups
cauliflower florets
1/2
cup
yellow lentils*
1
teaspoon
salt
1
cup
hot water
6
ounces
fresh spinach
15
ounce
can chickpeas
1
cup
plain non-fat Greek yogurt
1/4
cup
unsalted cashews
Instructions
Heat oil in large skillet.
Add onions, and cook until translucent.
Stir in ginger, and continue cooking about 2-3 minutes.
Stir in curry powder, tomatoes, cauliflower, lentils, salt, and water.
Simmer, covered, about 15-20 minutes, or until lentils are soft.
Stir in spinach and chickpeas, and cook until spinach is wilted.
Add Greek yogurt, and stir in to combine.
Top with cashews, and serve over basmati rice or with naan.
Notes
*Can substitute red lentils
**Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
250
kcal
|
Carbohydrates:
34
g
|
Protein:
15
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
756
mg
|
Potassium:
983
mg
|
Fiber:
12
g
|
Sugar:
6
g
|
Vitamin A:
2760
IU
|
Vitamin C:
66.2
mg
|
Calcium:
158
mg
|
Iron:
4.6
mg