nutritional information

Per 1 1/4-cup sauce over 1/2 cup rice:

  • Calories: 415
  • Protein: 9 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 82 g
  • Cholesterol: 0 mg
  • Sodium: 69 mg
  • Fiber: 7 g
  • Sugar: 19 g
Gluten-Free

Vegetables Korma

Vegetables Korma

Serves 2

30 minutes or fewer

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.
  • ½ cup basmati rice
  • 2 medium tomatoes, cut into chunks
  • ½ small white onion, cut into chunks
  • 1 ½ Tbs. minced fresh ginger
  • 1 Tbs. vegetable oil
  • ½ tsp. garam masala or curry powder
  • ¼ tsp. plus ⅛ 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 (¾ cup), optional
  • 3 Tbs. fat-free evaporated milk or heavy cream
  • 1 Tbs. toasted slivered almonds, optional

1. Cook rice according to package directions.

2. Purée 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 purée 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.

February 2010 p.30

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comments

Great dish. Needs tweaking for spice. Was almost like a stew with minimal Indian flavor. I even added curry powder and more garam masala. Needs more warmth and richness. I'm used to Kormas being sweeter and creamier. This was my regular curry base. Good base recipe.

Kelly - 2014-04-19 05:19:27

Thank you :) Please start with short videos for the recipes as well :)

Shreya - 2014-04-16 00:50:53

.

Trenicelaney27@gmail.com - 2014-04-16 00:23:17

Miam

Mart - 2014-04-15 22:09:26

This was good but it does need a little more seasoning. Next time I'll add garlic and more curry powder.

neha shah - 2014-03-06 01:16:34

A

A - 2014-02-24 01:20:29

Classic!

Arthur in the Garden! - 2014-02-15 20:16:30

TY

Penny Denis - 2013-11-16 15:31:41

This looks good

Carey - 2013-10-22 19:56:57

This is very good. I used fresh veggies and some frozen Lima beans. I added some chillies for a little head and served cucumber raita as a condiment.

K. Todd - 2013-08-21 04:24:50

Oh wow this was awesome! So full of flavor and easy to make. I used brown jasmine rice instead. Great for lunch the next day too! I added to my repeat list.

Sarah Burns Warman - 2013-06-19 22:10:01

I made a few tweaks (extra curry and cardamom, the addition of some garlic and greek yogurt instead of evaporated milk). I loved how easy this was to throw together, how different it was from my regular quick meals and how filling it was. I'm looking forward to having the leftovers for dinner tonight!

Amy Gross - 2013-03-21 17:49:50

I would use cashew cream instead of the dairy for a great vegan alternative. :)

Donna - 2012-08-09 22:51:38

You should try it with brown rice or bulger wheat. It's really much tastier.

Maderaroja - 2011-02-15 17:24:40

This seems like a quick meal with Indian spices, but I would hardly say that the "only nontraditional thing about this Indian dish is the frozen vegetables!" Indians would not have canned chick peas nor evaporated milk. We would put the garam masala in last (not in the oil) and perhaps use yogurt or skip the dairy altogether.

Annapurna - 2011-02-08 21:27:57