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  • Sweet Potato Korma

    3 votes
    Sweet Potato Korma
    Prep: 20 min Servings: 6
    by Kimberly Lindstrom
    9 recipes
    >
    Delicious. I usually up the spicy using extra hot sauce.

    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

    Directions

    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.
    3. Stir in cilantro, chile paste, and tofu. Serve korma over rice, and top with yogurt and cashews.

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    Comments

    • tamajinn
      tamajinn
      I'm drooling! Added to recipe box, can't wait to try it! Lovely time of year for sweet potato.

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