Dinner of the Week: Vegetable Korma with Cinnamon Basmati Rice

We finally tried a local Indian restaurant in our town that’s been there for years, but never made an effort to go to it until now.  Their vegetable korma was so amazing that I could’ve cried.  Seriously… I dreamt about it for a numerous nights afterward, it was that good.  Evan and I had a craving for it again the other day, so we decided to try to make our own version for dinner this week!

Vegetable Korma with Cinnamon Basmati Rice

For the Cinnamon Basmati Rice:
– 1 cup basmati rice
– 2 teaspoons cinnamon
– 2 teaspoons cumin
For the Vegetable Korma:
– 1 1/2 tablespoons oil
– 2 shallots, diced
– 1 teaspoon fresh ginger, minced
– 4 cloves garlic, minced
– 1/2 red bell pepper, chopped
– 2 potatoes, cubed
– 4 carrots, chopped
– 1 jalapeno, seeded and diced
– 1/2 head of cauliflower, chopped
– 1 cup frozen green peas
– 3 tablespoons unsalted cashews
– 1 can light coconut milk
– 2 teaspoons salt
– 1 tablespoon madras curry powder
– 2 tablespoons tikka masala sauce (from a jar)
– 1 pinch of fresh cilantro, for garnish
– 1 package fresh naan bread 

Start by soaking the basmati rice in a large mixing bowl under cool water for a half hour.
Meanwhile, chop up the shallots, ginger, garlic, potatoes, carrots, jalapeno, cauliflower, and bell pepper.  Place the cashews in a food processor and puree until fully ground.
In a large saucepan, bring two cups of water to a boil.  Add the drained basmati rice, cinnamon, and cumin, and stir well.  Cook on medium until all of the water is absorbed; turn off the heat, cover, and let sit for 20-25 minutes.
Heat oil in a large skillet over medium heat.  Stir in the shallots and cook until tender and translucent.  Mix in ginger and garlic and sauté for one minute.
Mix in potatoes, carrots, jalapeno, cashews, cauliflower, and coconut milk.  
Season with salt; add the curry powder and tikka masala.  Stir well.  
Cover the skillet and cook for approximately 10 minutes or until potatoes are tender and can be easily pierced with a fork, stirring occasionally.
Preheat the oven to 350 degrees.  Take the naan out of the package and place on a baking sheet.  Baste the tops of the naan with approximately 1 tablespoon of olive oil and place into the oven.  Bake for five minutes until the naan is warm.
Stir in peas and bell pepper.  Reduce heat to low, cover, and simmer for 10 more minutes.
Garnish with cilantro, and serve the vegetable korma over basmati rice with a few slices of naan on the side.  Enjoy!

This vegetable korma is delicious, flavorful, and healthy.  The cinnamon-cumin basmati rice almost tasted like a dessert!  The naan, too, was a perfect vehicle to soak up the extra sauce.  
This was a perfect weeknight meal for the two of us.  We had two lunches’ worth of leftovers, as well!  We’ll definitely be making this again.  Hope you will give it a try!

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7 thoughts on “Dinner of the Week: Vegetable Korma with Cinnamon Basmati Rice”

  1. 2 Tbsp. of ????? (see 3rd line from bottom of ingredients list). I want to try this, but would like complete recipe!! How did this compare to the restaurant version?? Looks delish!!


  2. Good catch! That was a typo on my part — an extra 2 tablespoons. I've since corrected it, so you can see the full ingredient list up top. This was an amazing recipe, but wasn't quite like the restaurant's. I think I will tweak it a bit more next time to see if I can get it closer to that version! Hope you like this recipe, too!


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