Potato and Spinach Korma

 
 
 

Ingredients (10 portions)

Amount Measure Name
200 g200gOnions diced
200 g200gRed peppers diced
200 g200gYellow peppers
600 g600gPotatoes
600 g600gKnorr Patak's Korma Sauce 2.2L 
400 g400gTinned tomatoes
600 g600gSpinach washed & drained
5 g5gParsley

Our products used in this recipe

Preparation

Advanced Preparation.
Pre heat an oven to 180ºC (375ºF) gas 5. Warm the serving plates. Prepare ingredients as above.

Method - Oven
1. Place onions, peppers and potatoes into a gastronom insert and bake in oven for 10 minutes.
2. Decant the sauce and tomatoes into the gastronom and cover with foil or a lid.
3. Place into the oven and cook for 30 minutes or until thoroughly cooked.
4. Add the spinach and serve in a warmed serving dish and garnish with the coriander.

Service Hint
Serve with KNORR Long Grain Rice cooked in KNORR Vegetable Bouillon

Handy hint
Pork, chicken or prawns could be used instead of the vegetables also the vegetable mix can be changed
with availability.

Nutrition
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
dish.

Reference Intakes for Adults

Each Serving of Potato and Spinach Korma contains

Reference Intakes for Adults

of an adults guideline daily amount

 
recipe number: 1-EN-137644 recipe code: R0035707
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr
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