Sweet Potato And Cashew Korma Over Coconut Rice

• 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

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. Stir in cilantro, chile paste, and tofu. Serve korma over rice, and top with yogurt and cashews.

rice, water, coconut milk, salt, basmati rice, cooking spray, onion, fresh ginger, ground coriander, garam masala, garlic, peeled sweet potato, water, tomato, salt, cilantro, chile paste, water, yogurt, cashews

Taken from www.myrecipes.com/recipe/sweet-potato-cashew-korma-over-coconut-rice (may not work)