Servings | Prep Time | Cook Time |
---|---|---|
6 | 15 mins | 20 mins |
1. | Chop onion into fine pieces. |
2. | Cut all other vegetables into strips or bite sized chunks. |
3. | Heat olive oil in a large saucepan and cook onions on medium-high heat for about 5 minutes or until golden brown. |
4. | Stir in red curry paste and cook for 1 minute. |
5. | Add vegetables and coconut milk, cover saucepan then lower heat and simmer for 15 minutes or until vegetables reach desired tenderness. |
6. | Add salt and pepper to taste. |
7. | Serve immediately with pita pocket, either as a wrap or with pita pocket on the side. |
8. | Note: add slivered almonds for more protein. |
There are 332 calories in 1 serving of Vegetable Korma.
Calorie split: 24% fat, 62% carbs, 14% protein.
|
Serving Size | 1 serving |