Nutrition Facts

Serving Size 338 g

(Approx. 4 Servings)

Amount Per Serving

Calories	290	Calories From Fat	170

% Daily Value*

Total Fat 19 g	29%

Saturated Fat 13 g	65%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 330 mg	14%

Total Carbohydrate 30 g	10%

Dietary Fiber 6 g	24%

Sugars 8 g

Protein	7 g

Vitamin A 15%	•	Iron 15%

Vitamin C 80%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Kashmiri Curried Vegetables

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 Tbsp ghee, plus more as needed

1 cup(s) white onions, julienned or thinly sliced

2 cup(s) baby Dutch potatoes, cut into quarters or halves depending on size

10 Oz cauliflower florets

2 cup(s) fresh okra, cut into thirds on a bias or at an angle

12 Oz Lotus Kitchen Kashmiri Curry Simmer Sauce, plus 1/4 cup water added to jar and shaken to remove all sauce

1/2 cup(s) coconut milk

Check All

Uncheck All

Add to list

Instructions

Place a medium sized pot or Dutch oven over medium heat.

Add ghee and allow to get hot before adding onions and potatoes. Cook until potatoes begin to get some color and soften slightly, approximately 10 to 12 minutes.

Add in cauliflower and okra and sauté for another 3 to 5 minutes before adding curry sauce and coconut milk.

Bring to a simmer and place lid on pot. Cook until potatoes are just soft and sauce thickens slightly, approximately 20 to 25 minutes.

Season to taste and add fresh cilantro and basil to garnish if desired. Serve over basmati rice.

Source:

H-E-B Cooking Connection