Tuesday, April 16, 2013

Pakistani Vegetable Korma (vegan)

"This is a mild creamy Pakistani dish."

Recipe By     :Ellen M. Ennis Davis
Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright: "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size : 6
Cuisine: "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, International, Pakistan, Vegan

1 1/2 lb Mixed Vegetables -- (use a mix of 2 or 3 different vegetables e.g. broccoli green beans, peas, cauliflower, courgettes)
1        onion
2        Tablespoons vegetable oil
2        Cloves garlic
1        Tablespoon ground cumin
1        Tablespoon ground coriander
1        Tablespoon turmeric
2         Teaspoons cardamom
1         Piece root ginger -- (1 inch)
1 1/2   Cups Water
2         Ounces creamed coconut
1         Tablespoon Grainy Mustard
2         Tablespoons lemon juice
4         Ounces ground almonds
             Salt & pepper to taste

Steam vegetables until tender crisp do not overcook 3 to 5 min

Chop the onions; crush the garlic and sauté in the oil until the onions
are soft.

Stir in the cumin, coriander, and cumin, together with cardamom and grated
ginger and cook on a low heat for a few minutes.

Add the water to the pan and bring to the boil, gradually adding the
creamed coconut, cut into thin slices, and heat until the coconut has
melted.

Add the lemon juice, mustard and ground almonds and cook for 2 minutes.

Add the vegetables, heat gently and season to taste.

Serving Ideas : serve with rice and greens
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Per Serving: 270 Calories; 21g Fat (64.4% calories from fat); 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 299mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 3 1/2 Fat.