The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream. Vegetables Korma , 3.5 out of 4 based on 2 ratings
Servings:2 | Calories:565 | Total Fat:12g | Chol:1mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 1g
5 %
Total Carb 101g
34 %
Fiber 16g
64 %
Sugars 7g
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Cholesterol 1mg
0 %
Sodium 414mg
17 %
Protein 18g
36 %
Calories:
30% Basmati rice
29% Others combined
20% Chickpeas
19% Frozen mixed vegetables
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/2 cup basmati rice 2 medium tomatoes, cut into chunks 1/2 small white onion, cut into chunks 1 1/2 Tbs. minced fresh ginger 1 Tbs. vegetable oil 1/2 tsp. garam masala or curry powder 1/4 tsp. plus ⅛ tsp. ground cardamom 2 Tbs. golden raisins 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.) 1 7 oz. can chickpeas, rinsed and drained (3 / 4 cup), optional 3 Tbs. fat-free evaporated milk or heavy cream 1 Tbs. toasted slivered almonds, optional
Directions : View recipe directions on vegetariantimes.com
