Creamy Potato, Cauliflower And Chickpea Korma Recipe
Servings: 1
Ingredients
- 1 lb New potatoes, scrubbed and quartered
- 1 sm Cauliflower, broken into florets
- 1 lrg Onion sliced
- 14 ounce jar Korma suuce
- 14 x 0z can Chickpeas liquid removed
- 3 1/2 ounce Baby spinach
- 4 Tbsp. Youhurt
- 2 Tbsp. Minced fresh coriander Salt
Directions
- 1. Cook the potatoes in boiling water for 5 min. Add in the cauliflower and onion. Cook for a further 10 min or possibly till vegatables are tender. Drain and return to the pan.
- 2. Stir in the korma sauce. Heat through gently. Stir in the chickpeas and spinach. Cover and simmer for 10 min.
- 3. Season with salt. Stir in the lowfat yoghurt and coriander. Serve with Nan bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 763g | |
| Calories 414 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.15g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 120mg | 5% |
| Potassium 2973mg | 85% |
| Total Carbs 92.8g | 25% |
| Dietary Fiber 14.2g | 47% |
| Sugars 13.04g | 9% |
| Protein 14.15g | 23% |
