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Receta Sweet Potato Korma
by Kimberly Lindstrom

Sweet Potato Korma

Delicious. I usually up the spicy using extra hot sauce.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Indian
  Raciónes: 6

Va Bien Con: green beans

Ingredientes

  • 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

Direcciones

  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.