Vegetable Korma

Vegetable Korma
Makes 4
Prep 15 m
Cook 18 m



  1. 1 of 1 Heat oil in a large pot over medium heat. Add onions and ginger; cook 3 minutes. Stir in curry, tomatoes, cauliflower, lentils, salt and water. Simmer, covered, 15 minutes, stirring occasionally. Stir in spinach until wilted, then chickpeas and yogurt. Top with almonds. Serve with basmati rice and naan, if desired.
Nutrition Information for Vegetable Korma
Servings Per Recipe: 4
Per Serving: 20 g Fat, total, 483 kcal cal., 18 g fiber, 58 g carb., 25 g pro.