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Vegetable Korma
Quick and simple to prepare, this vegetarian Indian dish will surely satisfy.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10 minutes

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Nutritional Information
 
Vegetable Korma

  • 1 cup (250 mL) Potatoes, peeled, diced
  • 1 cup (250 mL) Vegetable Broth
  • 1 - 450g bag Broccoli, Carrots, and Cauliflower frozen vegetable mix, thawed
  • ½ cup (125 mL) Chickpeas, canned, drained
  • 3/4 cup (175 mL) Fresh Baby spinach
  • 1 jar (341 mL) VH® Korma Sauce

Per Serving: 367g (Serves: 4)


Amount % Daily Value
Calories 260
Total Fat (g) 8 12%
Saturated Fat (g) 3.5 18%
+ Trans Fat (g) 0.1
Cholesterol (mg) 5 2%
Sodium (mg) 760 32%
Carbohydrates (g) 40 13%
Fibre (g) 7 28%
Sugars (g) 13
Protein (g) 7


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Combine the potatoes and vegetable broth in a medium saucepot. Bring to a simmer and cook the potatoes until tender, about 8 to 10 minutes.

  2. Once the potatoes are tender, add the rest of the ingredients, stir, and cook until slightly reduced and heated through.


Tips: Serve over rice for a hearty meatless meal!