Sweet Potato and Cashew Korma over Coconut Rice

By Bostoncook

Ingredients

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

Details

Servings 6

Preparation

Step 1

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.

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.

Notes: This was a disappointment, although I had several mishaps while making it, so it's likely not a fair review. The rice (which I did make as directed) wasn't very coconutty. I didn't realize that I was out of coriander, so left that out, and used peanuts instead of cashews. It just wasn't a very interesting dish for some reason. Probably wouldn't make again.