A tasty dish of fresh vegetables and red curry.
||Chop onion into fine pieces.
||Cut all other vegetables into strips or bite sized chunks.
||Heat olive oil in a large saucepan and cook onions on medium-high heat for about 5 minutes or until golden brown.
||Stir in red curry paste and cook for 1 minute.
||Add vegetables and coconut milk, cover saucepan then lower heat and simmer for 15 minutes or until vegetables reach desired tenderness.
||Add salt and pepper to taste.
||Serve immediately with pita pocket, either as a wrap or with pita pocket on the side.
||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.
Amount Per Serving
% Daily Values*
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