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Nutrition Facts
Serving Size 334 g
(Approx. 4 Servings)
Amount Per Serving
Calories 250 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 510 mg 21%
Total Carbohydrate 36 g 12%
Dietary Fiber 6 g 24%
Sugars 10 g
Protein 8 g
Vitamin A 10% • Iron 15%
Vitamin C 110% • Calcium 15%
*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.

Korma Aloo Gobi

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb small potatoes
10 Oz cauliflower florets
2 Tbsp olive oil
1 large garlic clove, minced
1/2 cup(s) onions, large dice
1/2 cup(s) English peas
1/2 cup(s) baby multicolored peppers, sliced into rings, no seeds or stems
2 Tsp Adams Reserve Garam Masala Seasoning
12 Oz Lotus Kitchen Korma Curry Simmer Sauce
2 Tbsp cilantro, minced
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Instructions

1
In a large pot, cover potatoes with water and bring to a boil. Cook 6 to 8 minutes until tender but not falling apart. Drain and reserve.
2
Poke a hole in the cauliflower bag and microwave 1 minute. Remove from bag and add to potatoes.
3
Place a large skillet over medium heat and add oil. Add garlic, onions, and peas. Sauté 1 minute then add peppers, potatoes and cauliflower, and season with garam masala.
4
Pour in korma sauce and season to taste with salt and pepper. Stir to combine and let simmer for 2 minutes. Remove from heat and garnish with cilantro.

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