Koorma Vegetable Curry

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* Exported from MasterCook *

 

Koorma Vegetable Curry

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 7

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon reduced-fat margarine

1 cup chopped onion

3 cloves garlic -- up to 4

14 ounces canned diced plum tomatoes -- undrained

up to 16-ounces

4 ounces canned chopped mild green chiles

1 teaspoon grated fresh ginger

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon dry mustard

1/2 teaspoon ground turmeric

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

2 large potatoes -- peeled

and finely diced

3 cups bite-sized cauliflower pieces

2 large carrots -- sliced

3 tablespoons chopped fresh cilantro

2 cups string beans

cut into 1-inch pieces

1 cup plain low-fat yogurt or soy yogurt

 

6 to 8 servings

 

The term koorma refers to a Northern Indian style of cookery that utilizes

yogurt. For vegans and for those who wish to adapt this to dairy-free, use

soy yogurt. Do make the effort to find fresh cilantro, since it really

adds a special flavor.

 

Heat the margarine plus 2 tablespoons of water in an extra-large skillet

or, better yet, a wok, which will accommodate all the ingredients more

comfortably. Add the onion and saute over medium heat until it is

translucent. Add the garlic and saute until the onion is golden. Add the

tomatoes, chiles, ginger, salt, and spices. Bring to a simmer, then stir

in the potatoes, cauliflower, and carrots. Cover and simmer over

medium-low heat for 20 minutes, stirring occasionally.

 

Stir in the cilantro, then simmer for another 5 to 10 minutes over low

heat, until the vegetables are tender but still firm. While cooking, there

should be enough liquid to form a sauce; if needed, add additional water,

but not so much that the mixture becomes soupy.

 

Steam the string beans separately until they are bright green and

crisp-tender (I like to add them at the last minute so they retain their

color and texture). Stir into the vegetable mixture. Remove the skillet

or wok from the heat, and stir in the yogurt. Serve at once.

 

Calories: 131, Carbohydrate: 25 g, Total fat: 1 g, Cholesterol: 2 g,

Protein: 5 g, Sodium: 370 mg

 

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