Friday, May 6, 2011

Vegetables Korma

serves 2

1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small onion,cut into chunks
1 1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/2 teaspoon curry powder
1/4 teaspoon ground cardamom
2 tablespoons golden raisins
1 cups frozen  cauliflower
1/2 cup frozen zucchini
1/4 cup frozen peas
1/4 cup frozen carrots
1 7-ounce can chickpeas, rinsed and drained (1/4 cup)
3 tablespoons coconut milk or almond milk

Cook rice according to package directions. Puree tomatoes, onion, and ginger inn food processor or blender. Heat oil in saucepan over medium heat. add curry powder and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.  Stir in frozen vegetables; chickpeas; and milk. Season with slat and pepper. Cover, reduce heat to medium-lo, and simmer 6-7 minutes, or until vegetables are tender. Serve over rice.

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