Vegetable Korma
This Vegetable Korma is an easy vegetarian dinner recipe that's made in just 30 minutes - the perfect weeknight meal!
Servings 6
Calories 250kcal
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
- ½ 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
- ¼ cup unsalted cashews
Instructions
- Heat oil in large skillet.1 tablespoon . vegetable oil
- Add onions, and cook until translucent.2 small white or yellow onions
- Stir in ginger, and continue cooking about 2-3 minutes.1 tablespoon grated ginger
- Stir in curry powder, tomatoes, cauliflower, lentils, salt, and water.1 tablespoon + 1 teaspoon yellow curry powder, 15 ounce can diced tomatoes, 6 cups cauliflower florets, ½ cup yellow lentils*, 1 teaspoon salt, 1 cup hot water
- Simmer, covered, about 15-20 minutes, or until lentils are soft.
- Stir in spinach and chickpeas, and cook until spinach is wilted.6 ounces fresh spinach, 15 ounce can chickpeas
- Add Greek yogurt, and stir in to combine.1 cup plain non-fat Greek yogurt
- Top with cashews, and serve over basmati rice or with naan.¼ cup unsalted cashews
Notes
*Can substitute red lentils
**Nutrition values are estimates.
**Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 34g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 756mg | Potassium: 983mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2760IU | Vitamin C: 66.2mg | Calcium: 158mg | Iron: 4.6mg