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Title:   Indian Vegetable Korma

Nutrition facts

Serving Size 266 grams
Amount per serving
Calories 300 Calories from Fat 108
Hide Daily Values % Daily Value*
Total Fat 12g 18%
  Saturated Fat 3.5g 18%
Cholesterol 0mg 0%
Sodium 680mg 28%
Total Carbohydrates 41g 14%
  Dietary Fiber 7g
  Sugars 7g
Protein 9g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.

300 calories in Indian Vegetable Korma

Indian Food
Matching Foods:

Nutrition Facts
Calculated for 1 serving (352g)
Recipe makes 4 servings
The following items or measurements are not included below:
curry leaves
1/2 bunch cilantro leaves
1/2 inch fresh ginger
cinnamon bark
6 cloves
green cardamom pods
Calories 392
Calories from Fat 209 (53%)
Amount Per Serving    %DV
Total Fat 23.3g    35%
    Saturated Fat 16.9g    84%
    Polyunsat. Fat 3.0g     
    Monounsat. Fat 2.0g     
    Trans Fat 0.0g     
Cholesterol 0mg    0%
Sodium 50mg    2%
Potassium 1223mg    34%
Total Carbohydrate 43.7g    14%
    Dietary Fiber 12.0g    47%
    Sugars 11.3g   
Protein 8.4g    16%
Vitamin A 6636mcg    132%
Vitamin B6 0.8mg    38%
Vitamin B12 0.0mcg    0%
Vitamin C 207mg    346%
Vitamin E 2mcg    7%
Calcium 105mg    10%
Magnesium 100mg    25%
Iron 4mg    22%
Alcohol 0.0g   Caffeine 0.0mg
detailed view...

how is this calculated?

South Indian Vegetable Korma Recipe
Aromatic and delicious, with the fresh and lively flavour of cilantro, balanced by the creamy sweetness of grated coconut. Feel free to substitute vegetables of your choice. Cauliflower, winter squash, red bell pepper and aubergine all work well. We are lucky to have a neighbour with a 'drumstick' tree, so I included some of this in mine. Yum! Serve with rice, and other curry dishes if you wish. Adapted from a recipe by Chandra Padmanabhan.
by Daydream
time to make 40 min 20 min prep
1     cup finely chopped green beans
1     cup finely chopped carrots
2     medium potatoes, diced into small pieces
1/2     cup shelled green peas
1     large tomato, peeled and finely chopped
    salt, to taste
1     tablespoon vegetable oil (or ghee if you prefer)
5-6     fresh curry leaves
1/2     bunch cilantro leaves (to garnish)
Coconut Cilantro Paste
1/2     cup grated unsweetened coconut
6     green chilies, roughly chopped (and de-seeded for a milder curry, if you prefer)
1     small onion, chopped
1/2     inch piece fresh ginger, chopped
1/2     teaspoon ground turmeric
1     bunch cilantro
Masala Powder
1     teaspoon ground aniseed
1     inch piece cinnamon bark
6     cloves
2     green cardamom pods
1     tablespoon white poppy seeds

   1. Blend or process the grated coconut, chillies, onion, ginger, turmeric and cilantro together with a little water, in a blender or processor, until they form a fine paste. Set to one side.
   2. For the masala, heat a small, heavy-based skillet or pan over a medium-high heat. Add the anise, cinnamon, cloves, cardamom pods and poppy seeds, and dry-roast them until they give off a strong aroma. Be careful they do not burn. Grind them to a fine paste and set aside.
   3. Place all the vegetables except the tomato in a heavy saucepan, and add enough water to just cover them. Bring to to boil, reduce heat and simmer, covered, until the vegetables are just tender. Add the chopped tomato and salt, to taste, and simmer 1 - 2 minutes longer.
   4. Add the coconut/cilantro paste to the vegetables, and stir, before adding the masala powder. Mix well.
   5. Heat the oil or ghee in a small skillet, and saute the curry leaves for a minute or two before adding them to the korma.
   6. Garnish the finished dish with fresh cilantro leaves.

last edit by slc2006, 10/21/2007 10:10:55 AM

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