Sweet potatoes, peppers and peas bring fibre to this creamy, healthy vegetable korma recipe. Served with wholegrain rice and a handful of quick pickled onions, it’s a satisfying midweek dinner that’s huge on flavour, and easy on the budget. A source of fibre and high in vitamin C, this recipe carries our Eat Well sunflower, so you know it’s a healthy choice.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
2
M&S Remarksable Value red onions
1
M&S Remarksable Value lemon, juice only
2 cloves
M&S Remarksable Value garlic, finely diced
10 g
M&S Remarksable Value ginger, grated
1 jar
(180 g)
(180 g)
M&S korma paste
50 g
ground almonds
2
M&S Remarksable Value sweet peppers, diced
500 g
M&S Remarksable Value sweet potatoes, peeled, diced
1
M&S Remarksable Value vegetable stock pot
400 ml
boiling water
200 g
wholegrain rice
150 g
M&S Remarksable Value frozen garden peas
Nutrition per serving
Calories
586kcal
Fat
11.7 g
Saturates
3.3 g
Sugars
17.9 g
Salt
269.2 mg
