Lowering saturated fat in Indian food
This year I made Indian food for Christmas dinner, with a few changes to lower the amount of saturated fat. It worked out pretty dang well. Shrimp with sweet potato curry I used a silken tofu cream sauce, for vegetable korma I made a cashew butter, and for my beloved Saag Paneer, I tried firm fried tofu pieces in place of paneer. Chicken vindaloo was already non cream based, so that one was unchanged.
Pro tip: don't get your cholesterol tested right in the middle of the holidays, especially after having tons of black truffle scalloped potatoes at Thanksgiving!
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