Indian Veggie Korma

By Steve-3

Beth loves this recipe!

Ingredients

• 1/2 cup basmati rice
• 2 medium tomatoes, cut into chunks
• 1/2 small white onion cut into chunks
• 1 1/2 TBS minced ginger
• 1 TBS veggie oil
• 1/2 tsp garam masala or curry powder
• 1/4 tsp ground cardamom
• 2 TSP golden raisins
• 2 cups frozen mixed veggie, such as green beans, cauliflower, carrots, lima beans
• 1 7 oz. can chicken peas, rinsed and drained
• 3 TBS milk, heavy cream, or coconut milk
• 1 TLB toasted slivered almonds, optional

Preparation

Step 1

Cook rice according to package directions.
Puree tomatoes, onion and ginger to paste in food processor.
Heal oil in saucepan over medium heat. Add curry and cardamom
And cook 30 seconds or until fragrant. Stirring constantly. Add tomato
Puree mixture and raisins. Simmer 2 minutes until it begins to thicken.
Stir in frozen veggies (I also use a little fresh broccoli), chickpeas, coconut milk.
Season with salt and pepper. Cover and simmer for six or seven minutes. Serve
Over rice. Sprinkle almonds when serving.