Vegetable Korma

Ingredients

• 2 tsps extra virgin olive oilNutrition
• 2 tbsps red curry pasteNutrition
• 6 whole wheat pita pocketsNutrition
• 1 3/4 cups coconut milkNutrition
• 1 dash pepperNutrition
• 1 dash saltNutrition
• 1 1/2 cups broccoli, choppedNutrition
• 1 large carrotNutrition
• 1 medium onionNutrition
• 1 medium green pepperNutrition
• 2 potatoes, peeledNutrition
• 1 medium red sweet pepperNutrition
• 1 large yellow sweet pepperNutrition

Directions

1. 1Chop onion into fine pieces.
2. 2Cut all other vegetables into strips or bite sized chunks.
3. 3Heat olive oil in a large saucepan and cook onions on medium-high heat for about 5 minutes or until golden brown.
4. 4Stir in red curry paste and cook for 1 minute.
5. 5Add vegetables and coconut milk, cover saucepan then lower heat and simmer for 15 minutes or until vegetables reach desired tenderness.
6. 6Add salt and pepper to taste.
7. 7Serve immediately with pita pocket, either as a wrap or with pita pocket on the side.
8. 8Note: add slivered almonds for more protein.

Nutrition per serving

Related recipes

• Vegetable Borscht

  93 kcal per serving

• Vegetable Bisque

  135 kcal per serving

• Vegetable Tortillas

  241 kcal per serving

• Vegetable Bean Soup

  193 kcal per serving

• Vegetable Soup

  52 kcal per serving

• Vegetable Quesadilla

  251 kcal per serving