Sweet Potato And Cashew Korma Over Coconut Rice Recipe

Name: Sweet Potato And Cashew Korma Over Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice:; 2 3/4 cups plus 2 tablespoons water; 1 cup coconut milk; 3/4 teaspoon salt; 1 1/2 cups uncooked basmati rice; Korma:; Cooking spray; 1 1/2 cups chopped onion; 1 tablespoon minced peeled fresh ginger; 2 teaspoons ground coriander; 2 teaspoons garam masala; 2 garlic cloves, minced; 4 cups chopped peeled sweet potato; 1 cup water; 2/3 cup chopped plum tomato; 3/4 teaspoon salt; 3 tablespoons finely chopped cilantro; 1 teaspoon chile paste with garlic; 1 (14-ounce) package reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes; 3 tablespoons plain fat-free yogurt; 2 tablespoons finely chopped dry-roasted cashews

Servings: persons

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

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.

625

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Rice:, 2 3/4 cups plus 2 tablespoons water, 1 cup coconut milk, 3/4 teaspoon salt, and more.

Yes, Sweet Potato And Cashew Korma Over Coconut Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato And Cashew Korma Over Coconut Rice

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