Vegetable Korma

By Steve-3

The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.

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 fresh ginger
• 1 TBS vegetable oil
• 1/2 tsp. garam masala or curry powder
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 2 TBS golden raisins
• 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans and zucchini (12 oz)
• 1 7-oz can chickpeas, rinsed and drained (3/4 cup) (optional but we always use)
• 3 TBS fat free evaporated milk or heavy cream
• 1 TBS toasted silvered almonds (optional—but we always use)

Details

Servings 2

Preparation

Step 1

1. Cook rice according to package directions.
2. Puree tomatoes, onion, and ginger to paste in food processor or blender.
3. Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.
4. Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes or until vegetables are tender. Serve over rice. Sprinkle with almonds if using.