This is a quick and easy recipe, especially if you use frozen veggies only. Here I boil a sweet potato, but you don’t have to. Choose some frozen broccoli and carrots, or corn and green beans, your choice, but varying color and texture is a plus.

This photo shows zucchini and green beans along with the sweet potato. I have substituted butternut squash for the sweets as well, but we like the sweets best. This was the 3rd time I’d made this curry in 3 weeks.

This korma is made by Seeds of Change, there are others but I don’t know if any are vegan. This one has cream.

Forbidden rice was once reserved for the emperor, now we can all enjoy it, and it’s become my absolute favorite.

Vegetable Korma on Forbidden Rice
serves 4

1 12-oz. jar Korma sauce (a mild Indian coconut curry)
1/2 C frozen peas
1 small sweet potato, peeled, and cut in bite-sized cubes (or 1/2 C of any 2 frozen veggies, cooked)

1 C forbidden black rice
1 3/4 C water
1/4 C chopped onion, or 1 T dried onion flakes
2 t olive oil
1/4 t salt

1/2 C pepitas

Heat the korma in a saucepan large enough for the sauce and the veggies. It doesn’t like to be boiled.

In a small saucepan saute the onion on oil, add the rice and stir for a minute or 2, add the water and salt, bring to a boil and cover. It takes about 35 minutes to cook. Omit the onion saute if you’re in a hurry, and just add the onion flakes to the rice and water.

Put the pepitas on a small sheetpan and put them in a hot oven, 450. When they are puffed and lightly browned, they’re done, about 10 minutes, but check often, once they start to brown, they burn easily. I do mine in the toaster oven, where some of them pop. You can stir them around in a hot frypan too, although they tend to pop more and jump out. Pour them into a serving bowl to cool.

Peel and dice the sweet potato, put it in a saucepan with water to cover, bring to a boil and simmer for 7-8 minutes. You can add the frozen peas to the saucepan for the last 3 minutes. If you use frozen veggies exclusively, you can do the same, say 8 minutes for broccoli, 3 minutes for corn, so throw in the corn after the broccoli has cooked 5 minutes. Saves cleaning 2 pans. Microwave if you wish! Drain the veggies and add to the heated korma.

Put some rice on a plate, artfully ladle the korma over to show off some of the rice, and at the table, each diner sprinkles the toasted pepitas on her dish.

I never get tired of this dinner. It is very complex, with the sweetness of the coconut and sweet potato, the texture of the tiny grains of black rice, and the nutty crunch of the pepitas.

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