Offer valid in US only.
Canadian and International Subscriptions
CLOSE WINDOW
February 2010 p. 30
|
Print-Friendly Version Email to a Friend |
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.
Member Rating:
Serves 2
Per 1 1/4-cup sauce over 1/2 cup rice:
| Calories | 415 |
| Protein | 9g |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Carbs | 82g |
| Cholesterol | 0mg |
| Sodium | 69mg |
| Fiber | 7g |
| Sugar | 19g |
|
Your rating:
Rate this Recipe
 |
| | Save to MY RECIPES Remove from MY RECIPES |
Log In + start saving recipes
Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.
Pay now and get
2 bonus issues!
Pay now and get
TWO EXTRA ISSUES FREE!
That's 11 issues for the
same low price!
CLICK HERE TO PAY NOW
This recipe is a good alternative when you want a quick, lower-fat korma, but don't expect it to taste as good as the real thing. I think it would be better with coconut milk instead of the evaporated milk.
I wish I had this recipe during university. With some standard pantry items, frozen vegetables, a few spices and a little cream it makes a tasty and nutritious meal.
I used coconut milk and topped with Patak's Lime Relish - fantastic. I love being about to use frozen vege and other pantry item to throw together a meal that tastes much more complex than one would guess. A "special" week-night meal.
I loved this recipe. I am vegan, but was tiring of coconut curries, so I used a more precise cream analog (MimicCreme), instead, to capture the original intention of the recipe.
I love how easy the sauce is. I didn't even have to finely chop an onion! Just hack it into chunks and throw it in the blender with the tomatoes. I used a mix of fresh and frozen vegetables, even though the recipe calls for frozen only. The fresh ones just need to cook a little bit longer, which is still easy. I'll make it in the future with whatever I have on hand. I'm happy to have an easy sauce recipe as a healthy alternative to jarred sauce, on nights when I don't feel like labor-intensive cooking.
Made this dish for the first time tonight. Both me and my husband liked it, however we decided that the Masala could be tripled.
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.
You should try it with brown rice or bulger wheat. It's really much tastier.