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How to Make Vegetarian Pakistani Korma
5 min prep time
25 min cook time
4servings
1 cup
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Step-By-Step Instructions:
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Heat olive oil in a pot. Sauté onions, garlic, and ginger until fragrant.
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Add coriander, turmeric, chili powder, and garam masala. Stir for 1 minute.
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Add cauliflower, carrots, and peas. Cook for 5 minutes.
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Stir in yogurt and vegetable broth. Simmer for 10-15 minutes until vegetables are tender.
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Serve with 1/2 cup cooked brown rice or whole-grain roti.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 100
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 410mg 18%
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Total Carbohydrate
13g
5%
- Dietary Fiber 3g 11%
- Total Sugars 6g
- Added Sugars 1g 2%
- Protein 3g 6%
- Potassium 323mg 7%
Ingredients
olive oil
1 tbsp
cauliflower florets
1 cup
carrots (diced)
1 cup
peas
1/2 cup
yellow onion (diced)
1 small
garlic (minced)
2 clove
fresh ginger (minched)
1-inch piece
Plain Nonfat Greek yogurt
1 cup
low sodium vegetable broth
1 cup
ground coriander
1 tsp
turmeric
1/2 tsp
red chili powder
1/4 tsp
garam masala
1/4 tsp
Kosher Salt (or to taste)
1/2 tsp
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