BRHC Vegetable Korma MASTER COPY DO NOT CHANGE-Copy
Author: BRHC (HCP)
INGREDIENTS:**
g Mushrooms, white, raw
g Pataks Creamed Coconut Sachets (HCP added*)
g Spring onions, bulbs and tops, raw
g Pepper, capsicum, green, raw (HCP added*)
ml Goldenfields Pure Rapeseed Oil (HCP added*)
ml Tesco Italian Chopped Tomatoes (HCP added*)
g Gundenham Dairy Double Cream (HCP added*)
g Tesco Chickpeas In Water (HCP added*)
g KetoCal 3:1 Powder
g Curry powder
g Garlic Puree (GIA) (HCP added*)
g Turmeric, ground
Directions:
1. Chop up mushrooms, peppers and spring onions.
2. Heat oil on a low heat and add the garlic puree, turmeric and curry powder for 1 minute.
3. Add the chickpeas, mushrooms, spring onions and green pepper, cook on a high heat.
4. Add the coconut cream and chopped tomatoes and cook for a few minutes.
5.Take off heat then add the double cream and Ketocal 3:1 powder and mix together.
Nutrition Information (for entire recipe):
Carbohydrate:
7.97
Calories: 351
Fat:
32.88
Protein:
4.87
Ratio:
2.56:1
Tags:
Savory
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
