VEGETABLE KORMA WITH QUINOA RECIPE
5/5
Vegetable Korma with Quinoa is a delectable Indian dish that features a creamy and aromatic vegetable curry served with fluffy quinoa. The dish is made with a medley of colorful vegetables cooked in a rich and flavorful sauce, infused with aromatic spices and coconut milk. The addition of quinoa adds a nutritious twist, providing protein, fiber, and essential minerals. This wholesome and satisfying dish is perfect for a vegetarian or vegan meal option, and it can be enjoyed on its own or paired with naan bread or roti. Indulge in the delightful flavors of Vegetable Korma with Quinoa for a nourishing and flavorful dining experience.
INGREDIENTS
For the Vegetable Korma:
- 1 cup mixed vegetables (such as carrots, peas, cauliflower, bell peppers)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
For the Quinoa:
- 1 cup quinoa
- 2 cups water
- Salt to taste
INSTRUCTIONS
- Prepare the Quinoa:
- Rinse the quinoa thoroughly under cold water.
- In a saucepan, bring water to a boil and add the rinsed quinoa.
- Season with salt, reduce heat, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Prepare the Vegetable Korma:
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until golden brown.
- Add ginger-garlic paste and sauté for another minute.
- Add the tomato puree and cook until the oil separates.
- Add turmeric powder, coriander powder, and garam masala. Stir well to combine.
- Add the mixed vegetables and sauté for a few minutes until they are slightly tender.
- Add coconut milk, salt, and a little water (if needed) to adjust the consistency of the korma.
- Cover the pan and simmer for about 10-15 minutes until the vegetables are cooked through and the flavors are well blended.
- Garnish with fresh cilantro leaves.
- Serve:
- Place a portion of the cooked quinoa on a plate or bowl.
- Ladle the Vegetable Korma over the quinoa.
- Garnish with additional cilantro leaves, if desired.
- Serve hot and enjoy.
WEIGHT LOSS TIPS
- Use minimal oil in the preparation of the Vegetable Korma.
- Control portion sizes by measuring the amount of quinoa and korma.
- Focus on the vegetable content of the korma for added fiber and nutrients.
- Choose light coconut milk or reduce the amount of coconut milk for a lower-calorie option.
- Incorporate regular physical activity into your weight loss routine for optimal results.
NUTRITION VALUE
- Calories: 300-350 kcal
- Protein: 8-10g
- Fat: 10-12g
- Carbohydrates: 45-50g
- Fiber: 6-8g
