Sweet Potato and Cashew Korma over Coconut Rice

Sweet Potato and Cashew Korma over Coconut Rice
Photo by Randy Mayor

Ingredients

  • 1 teaspoon chile paste with garlic
  • 2 teaspoons ground coriander
  • 3 tablespoons plain fat-free yogurt
  • 1 cup coconut milk
  • 2 tablespoons finely chopped dry-roasted cashews
  • 2 garlic cloves, minced
  • Rice:
  • + 35 more ingredients
    • Korma:
    • Korma:
    • 2 teaspoons garam masala
    • 4 cups chopped peeled sweet potato
    • ¾ teaspoon salt
    • 1 ½ cups chopped onion
    • ¾ teaspoon salt
    • 1 cup water
    • 1 ½ cups uncooked basmati rice
    • Cooking spray
    • ¾ teaspoon salt
    • 1 ½ cups uncooked basmati rice
    • Rice:
    • ¾ teaspoon salt
    • 1 ½ cups chopped onion
    • 2 tablespoons finely chopped dry-roasted cashews
    • 1 tablespoon minced peeled fresh ginger
    • 1 teaspoon chile paste with garlic
    • 3 tablespoons plain fat-free yogurt
    • 2 teaspoons garam masala
    • 4 cups chopped peeled sweet potato
    • 1 (14-ounce) package reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes
    • 2 ¾ cups plus 2 tablespoons water
    • 1 cup water
    • Cooking spray
    • 2/3 cup chopped plum tomato
    • 2 teaspoons ground coriander
    • 1 cup coconut milk
    • 1 (14-ounce) package reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes
    • 3 tablespoons finely chopped cilantro
    • 3 tablespoons finely chopped cilantro
    • 1 tablespoon minced peeled fresh ginger
    • 2/3 cup chopped plum tomato
    • 2 ¾ cups plus 2 tablespoons water
    • 2 garlic cloves, minced

To prepare rice, bring first 3 ingredients to a boil in a medium saucepan. Stir in rice, and cook, uncovered, for 5 minutes. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork before serving.To prepare korma, while rice...

View full recipe at My Recipes

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