Sweet Potato and Cashew Korma over Coconut Rice
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.
How to Make It
Step 1
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.
Step 2
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.
beckster305's Review
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.
sprky182's Review
Kind of bland. Probably won't make again.
linseym's Review
Blah. The shrimp korma with basmati rice recipe on this site is much better.
Suze02's Review
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.
HeidiVolk's Review
N/A
LouLouBrownie's Review
Soooo delicious! Loved the spices in the korma and it was very filling. Glad there are leftovers!
minooka's Review
N/A
lunaanimus's Review
I love the cashews and the sweet potato together, a delicious vegetarian meal
saracat's Review
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.
Heidelind1's Review