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Vegetable Korma
- RECIPE MAKES: 4 portions
- COOK TIME: 35 minutes
Method
Step 1
Heat the oil over a medium heat.
Step 2
Cook the onions, chili, garlic, sweet potatoes, courgette and pepper for 5 minutes.
Step 3
Add the cardamom pods, ground cumin, ground coriander and ground turmeric and cook for a further 5 minutes or until the vegetables are soft.
Step 4
In a separate bowl, mix together the ProZero and the Koko dairy free plain yogurt and add to the pan with the vegetables.
Step 5
Cook on a low heat for 1 minute.
Step 6
Remove from the heat and serve.
Serving Suggestion:
Serve with low protein rice or our Mango Naans.
ProZero is a food for special medical purposes and must be used under medical supervision.
Ingredients
- 2 tbsp Vegetable oil
- 100g Onion, chopped
- 1 Green chili, finely chopped
- 1 Garlic clove, crushed
- 100g Sweet potatoes, peeled and chopped into 2cm chunks
- 100g Courgette, chopped into 2cm chunks
- 100g Pepper, chopped into 2cm chunks
- 2 Cardamom pods, crushed
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- 1 tsp Ground turmeric
- 75ml ProZero
- 150g Koko dairy free plain yogurt (0.2g protein per portion)
Table
