Close Button

Vegetable Korma

share
Vegetable Korma

Description

This is from the Canadian Heart and Stroke Foundation... I love Veggie Korma, so a reduced fat / sodium version, with an increased amount of protein sounded like a plan and a half!

Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45

Ingredients

Serves 4

  • 1tablespoon vegetable oil

  • 1⁄3 cup mixed unsalted nuts (cashews, pistachios, almonds)

  • 1medium onion , finely chopped

  • 1⁄2 teaspoon garlic paste

  • 1⁄2 teaspoon ginger paste

  • 1cup tomato sauce, low sodium

  • 1teaspoon cayenne pepper

  • 1⁄2 teaspoon ground turmeric

  • 2teaspoons ground coriander

  • 1teaspoon garam masala

  • 1cup water

  • 1⁄4 cup raisins

  • 1⁄2 cup chopped carrot

  • 1⁄2 cup chopped green bell pepper

  • 1⁄2 cup chopped green beans

  • 1⁄2 cup green peas

  • 1cup potato , chopped

  • 1cup fat-free cottage cheese, crumbled (pressed) or 1 cup paneer cheese (which is 12 percent total fat for 1 ounce)

  • 1⁄2 cup 1% low-fat milk

  • 1⁄4 teaspoon salt

Directions

  • 01

    Heat 15 mL (1 tbsp) oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside.

  • 02

    Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.

  • 03

    Pour in water, and mix in raisins, carrots, green bell pepper, green beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.

  • 04

    Add crumbled pressed cottage cheese with the vegetables. Stir-in milk, bring to a boil, and continue cooking 2 to 3 minutes.

  • 05

    Season with 1 mL (¼ tsp) of salt.

Review

0

Please Login to comment

Link copied