Sweet Potato and Cashew Korma over Coconut Rice

Well folks, I had a cholesterol screening last week and I have my results.  It’s not a surprise, but let’s just say that it’s a number that would be more welcome in a bowling alley than on a cholesterol test.  So, those of you who are vegatarian and/or watching your cholesterol pay attention this week.  You’re about to see a first in One Woman’s Kitchen – it’s tofu week!

Let me be perfectly honest.  I’ve never been much of a tofu fan.  I don’t know that this recipe will change that completely, but it’s a good start.  So let’s talk about the tofu first.  I got it as part of my Relay Foods order.  Now that I think about nearly everything in tonight’s meal is here courtesy of Relay Foods.  But I digress.  The tofu is of the extra firm variety.  The recipe called for cubed tofu so extra firm seemed like the way to go.  It’s produced at Twin Oaks, a nearby intential community.  Twin Oaks is better known for their fantastic hammocks, but the tofu is worth checking out.  They have a number of other soy products as well.  I don’t know how to tell if tofu is good except to report that I didn’t find it objectionable at all in this dish.  That’s a tofu success in my book.

Now for the marquee ingredients.  (You’ll notice that the tofu didn’t make the recipe title).  My sweet potato wasn’t extremely sweet which works out well in this recipe. I used a sweet onion; minced ginger from a jar; minced garlic from a jar; and some halved grape tomatoes.  When I tasted the dish it was a little lacking in the tomato arena so I added a little tomato paste.  Just a little.  I made the coconut rice with lite coconut milk because it’s what I had and I think it was fine.  You wouldn’t want the rice to overshadow the rest of the dish, which is surprisingly subtle.  I don’t think of coriander and garam masala, and certainly not chile garlic paste, as subtle flavors, but the way they come together here they’re very smooth.  Maybe the sweet potato mellows them out.

This dish is really good.  Like make again good.  Next time I might add a few more tomatoes and a touch more chile garlic paste, but very few changes are in order.  The dish is warm and earthy and the yogurt garnish adds a great bright and creamy flavor. The cashews and cilantro make for a salty, buttery and green finish.  My guess is that the leftovers tomorrow will be fantastic.  And it’s healthy too.  Score!

Good? Indeed.
Easy? Yep. Some chopping, some sauteeing, some steaming. That’s it really.
Good for company? It’s not fancy, but good for friends.
Special shopping? Nope.

Sweet Potato and Cashew Korma over Coconut Rice

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:
2 t olive oil
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

Preparation

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.
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.

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