San Marzano Tomato Coconut "korma" Recipe

Directions

1. 1

   Prepare the Rice

   Rinse the basmati rice under cold water until the water runs clear. In a pot, add 1.5 cups of water and bring to a boil. Once boiling, add the rinsed rice and a pinch of salt. Lower the heat to a simmer, cover, and cook for about 15 minutes or until the rice is fluffy and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

2. 2

   Sauté the Aromatics

   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

3. 3

   Add Tomatoes and Coconut Milk

   Add the San Marzano tomatoes (crushed or chopped) and coconut milk to the pot. Stir well to combine, and bring to a gentle simmer.

4. 4

   Incorporate Spices and Vegetables

   Stir in the curry powder, and season with salt and black pepper. Add the fingerling potatoes, cut into halves or quarters, and the drained garbanzo beans. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.

5. 5

   Final Touches

   Once the potatoes are cooked through, adjust seasoning if necessary. Allow the korma to cool slightly before serving.

6. 6

   Serve

   Fluff the cooked basmati rice with a fork and serve it on plates. Spoon the San Marzano Tomato Coconut Korma over the rice. Garnish with fresh cilantro before serving.