Vegetable korma

Name: Vegetable korma
Total time: 40 min
Yield: 4 portions
Ingredients: 2 medium potato; 300 g cauliflower; 2 medium carrots; 100 g frozen peas; 1 medium onions; 2 cloves garlic; 2 centimeters ginger; 200 ml coconut cream; 30 g ground almonds; 2 Tbsp mustard seed oil; 2 Tsp garam masala; 1 Tsp turmeric; 1 Tsp salt; 200 ml tap water

Mixed vegetables in a mild, creamy coconut and almond sauce.

40 minto make
4portions
Easyto cook
Vegandiet

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A very low footprint

0.23 kg CO₂e a portion, or 0.6 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A very high nutrition rating

397 kcal and 9.2 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 4 portions

2 medium potato
300 g cauliflower
2 medium carrots
100 g frozen peas
1 medium onions
2 cloves garlic
2 centimeters ginger
200 ml coconut cream
30 g ground almonds
2 Tbsp mustard seed oil
2 Tsp garam masala
1 Tsp turmeric
1 Tsp salt
200 ml tap water

Method

Soften the chopped onion, garlic and ginger in the oil and stir in the spices.
Add the diced potatoes, carrots and cauliflower, the water and salt, and simmer for 15 minutes.
Stir in the coconut cream, ground almonds and peas and simmer for 5 minutes.

Nutrition

	A portion (382 g)	100 g
Energy	397 kcal	104 kcal
Protein	9.2 g	2.4 g
Carbohydrate	37.5 g	9.8 g
of which sugars	6.9 g	1.8 g
Fat	26.4 g	6.9 g
of which saturates	14.5 g	3.8 g
Fibre	8.8 g	2.3 g
Salt	1.6 g	0.4 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	0.23 kg	0.6 kg
Nutrient pollution (N eq)	1.8 g	4.7 g
Land use for a year	0.3 m²	0.78 m²
Water use	636 l	1,664 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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