Vegetable Korma

Vegetable Korma created by Rita1652

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!

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • Add crumbled pressed cottage cheese with the vegetables. Stir-in milk, bring to a boil, and continue cooking 2 to 3 minutes.
  • Season with 1 mL (¼ tsp) of salt.
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RECIPE MADE WITH LOVE BY

@Cadillacgirl
Contributor
@Cadillacgirl
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"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!"

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  1. Rita1652
    For more authenticity I used coconut oil for the vegetable oil, low fat coconut milk for the milk, cilantro/coriander leaves for freshness, the cayenne replaced with1 dried red chili nice and spicy. ;) I opted for the paneer. Loved the sweetness the raisins gave the dish. Served for lunch with naan.<br/>Shukriya! Namaste <br/>Made for ZWT #8 Lively Lemon Lovelies
  2. Rita1652
    Vegetable Korma Created by Rita1652
  3. Cadillacgirl
    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!
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