Vegetable Kormawith Saffron Rice
Korma is a popular dish that varies from region to region. Our vegetarian korma is inspired by the recipes most common to North India. It combines a medley of vegetables braised with our select blend of Indian spices, then cooked to perfection in a spicy tomato-cream sauce. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.
- Vegetarian
- rBST-Free Milk
- Gluten Free
- Spice Level: Hot
Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 240, Calories From Fat 60, Total Fat 6g (9% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 700mg (29% DV), Total Carb. 40g (13% DV), Dietary Fiber 5g (20% DV), Sugars 3g, Protein 7g, Vitamin A (50%), Vitamin C (40% DV), Calcium (4% DV), Iron (10% DV)
Vegetable Korma: Water, Tomatoes, Cauliflower, Broccoli, Green Beans, Carrots, Heavy Cream, Onions, Tomato Puree (Tomatoes, Water, Citric Acid), Ginger, Butter, Salt, Garam Masala Spice Blend (Coriander, Turmeric, Cumin, Paprika, Cinnamon, Clove, Bay Leaf, Cardamom, Fenugreek Leaves, Red Chilies), Expeller Pressed Canola Oil, Cultured Dextrose
Saffron Rice: Basmati Rice, Water, Saffron, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Cardamom, Bay Leaves
Contains: Milk
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is piping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.
