Sweet Potato and Cashew Korma over Coconut Rice

  • ftcollinsco Posted: 03/02/09
    Worthy of a Special Occasion

    Very good - nice flavor and med hot spice. Thickened with 2 tbsp. ground cashew powder (spice grinder) and used 1 can of chick peas instead of tofu. Added tomatoes for the last 10 minutes so they wouldn't completely disintegrate.

  • JasonM Posted: 04/27/09
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    I prepare this at least once each year and it's always a hit. Experience has taught me -- as have a few of the reviewer's comments and suggestions -- that the dish is certainly improved if you 1) drain, cube, and then separately grill the tofu in a non-stick skillet until it is lightly browned; 2) add more chili paste than is indicated for a real kick; 3) don't skimp on the garam masala; 4) let the tofu mingle in the pan with the other ingredients longer than the recipe indicates so that it absorbs more of the flavors; 5) for richer rice, use the light coconut milk, but use a whole can and only enough water to equal the necessary amount of liquid. What a great, healthy recipe.

  • saracat Posted: 11/17/10
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    I really liked this recipe, though I made a few changes. I used chickpeas rather than tofu and added madras curry powder for more flavor and heat rather than the chili garlic sauce. I also added regular curry powder and cumin. Also, when mine was done cooking I didn't feel that it had enough liquid so I added the remainder of the coconut milk from the can I opened for the rice and this was a delicious addition. I will definitely make this again using my substitutions and additions.

  • lunaanimus Posted: 11/28/10
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    I love the cashews and the sweet potato together, a delicious vegetarian meal

  • harlikatt Posted: 01/18/10
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    wanted to make it for years and it didn't disappoint. agree with the spice commentaries. add more. thinking about taking some of this stuff out (before adding tofu), stick blending it and adding it back in so there is a 'gravy.' in fact, would delete tofu all together and i am a vegetarian!

  • NicoleZVa Posted: 07/11/10
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    I made this dish when we had a vegetarian friend over for dinner. Everybody could not stop remarking how delicious it was! Some tips: You have to cut the sweet potato into very small pieces in order for it to cook in the time frame allotted; even so, it took five minutes longer for mine to cook. I recommend using extra-firm tofu and adding it at the same time as you add the sweet potatoes. This way the wonderful flavor gets absorbed by the tofu.

  • LouLouBrownie Posted: 08/13/12
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    Soooo delicious! Loved the spices in the korma and it was very filling. Glad there are leftovers!

  • Suze02 Posted: 04/20/13
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    It was good, but needed a bit more flavor. Will try and tweak it a little next time I make it- maybe a bit more chili paste.

  • linseym Posted: 06/02/13
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    Blah. The shrimp korma with basmati rice recipe on this site is much better.

  • beckster305 Posted: 11/05/13
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    This was terrific. The rice was really fragrant and yummy. I think I overdid it on the cilantro; will go easy on it next time.

  • Heidelind1 Posted: 03/06/14
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    Very nice blend of flavors. My meatlover husband also approved. I did think it was a little bland and ended up adding more salt which I rarely do. It didn't help much. I might have used too much rice. But, it's still really tasty.

  • sprky182 Posted: 09/26/13
    Worthy of a Special Occasion

    Kind of bland. Probably won't make again.

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