Presents

"Vegetable Korma"

Recipe Source: 2005 Issue of the Recipes Plus Calendar Vegetables Recipe File Serving Size: Makes 4 servings

Amount Ingredient 1 tablespoon canola or corn oil 1 onion, coarsely chopped 4 cups cauliflower florets 395 ml jar Sharwood's Korma Indian Cooking Sauce 2 tablespoons water 1 cup frozen peas   Toasted shredded coconut, optional

Preparation Instructions:

1. In large frypan, heat oil over medium high heat. Add onion and cauliflower; cook for 2 to 3 minutes, stirring frequently, until onion just starts to brown.

2. Stir in cooking sauce and water. Cover, reduce heat and simmer for 10 minutes. Add peas, and continue to simmer 3 to 5 minutes, or until vegetables are tender. If desired, sprinkle with coconut. Makes 4 (1 cup) servings.

Per serving: 246 calories; 5.4 g protein; 14.8 g fat; 24.2 g carbohydrates; 6.1 g dietary fibre.

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