Sweet Potato and Cashew Korma over Coconut Rice
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.