Vegetarian if you replace chicken broth.

Ingredients

3	cloves garlic
5	slices ginger root
1	tbsp vegetable oil
1	tbsp crumbled bay leaves
1/2	large onion
1	tsp ground coriander
1	tsp garam masala
1	tsp ground cumin
1	tsp ground turmeric
1	tsp chili powder
15	oz tofu
2	c frozen peas and carrots
1	c cherry tomatoes
1	c chicken broth
1/2	cup lowfat milk
1/2	cup nonfat plain yogurt
1	tsp cornstarch

Directions

1. Mince garlic and ginger.
   
   
2. Heat oil in wok. Cook bay leaves for 30 seconds.
   
   
3. Stir in onion and cook until soft.
   
   
4. Mix in garlic, ginger, coriander, masla, cumin, turmeric, and chili.
   
   
5. Stir in tofu and vegetables. Cook for 5 minutes.
   
   
6. Pour in chopped tomatoes and chicken broth. Lower heat and simmer for 15 minutes, covered.
   
   
7. Add milk and yogurt. Simmer for 15 minutes.
   
   
8. Stir in cornstarch and continue cooking for 1-2 minutes.
   
   

Categories

Main Dish, Indian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol Very high in calcium High in iron High in manganese High in phosphorus Very high in vitamin A High in vitamin C

Bad points High in sugar