Sweet Potato and Cashew Korma over Coconut Rice

Sweet Potato and Cashew Korma over Coconut Rice Recipe
Randy Mayor
Regular coconut milk gives the rice a rich, slightly sweet flavor; you could also use light coconut milk for more subtle coconut flavor. Butternut squash can be used in place of sweet potatoes. Garam masala is a spice blend that can be found in most well-stocked supermarkets. The extra liquid in the korma is quickly absorbed by the rice. Prepare and refrigerate the korma up to two days ahead, the rice up to one day ahead. Before serving, reheat both, separately, in the microwave.

Yield:

6 servings (serving size: 1 cup rice, 1 cup korma, 1 1/2 teaspoons yogurt, and 1 teaspoon cashews)

Recipe from

Cooking Light

Nutritional Information

Calories 426
Caloriesfromfat 27 %
Fat 13 g
Satfat 7.5 g
Monofat 1.8 g
Polyfat 2.1 g
Protein 14.4 g
Carbohydrate 64.5 g
Fiber 6.8 g
Cholesterol 0.0 mg
Iron 5.3 mg
Sodium 634 mg
Calcium 114 mg

Ingredients

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

Preparation

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 cooks, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add the onion; cook 7 minutes or until tender, stirring frequently. Add ginger, coriander, garam masala, and garlic; cook 2 minutes, stirring frequently. Add sweet potato, 1 cup water, tomato, and 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sweet potato is tender. Stir in cilantro, chile paste, and tofu. Serve korma over rice, and top with yogurt and cashews.

Didi Emmons,

Cooking Light

March 2005
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