Rating: 4 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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.

Didi Emmons
Recipe by Cooking Light March 2005

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

426 calories; calories from fat 27%; fat 13g; saturated fat 7.5g; mono fat 1.8g; poly fat 2.1g; protein 14.4g; carbohydrates 64.5g; fiber 6.8g; iron 5.3mg; sodium 634mg; calcium 114mg.
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