Vegetables Korma

Name: Vegetables Korma
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 18 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; 3 Tbs. fat-free evaporated milk or heavy cream; 1 Tbs. toasted slivered almonds, optional

12 ingredients

11 steps

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 18 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
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional

Directions

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.
4

Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly.
5

Add tomato puree and raisins.
6

Simmer 2 minutes, or until sauce thickens slightly.
7

Stir in frozen vegetables; chickpeas, if using; and evaporated milk.
8

Season with salt and pepper, if desired.
9

Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender.
10

Serve over rice.
11

Sprinkle with almonds, if using.