Vegetables Korma

• 1/2 cup basmati rice
• 2 medium tomatoes, cut into chunks
• 1/2 small white onion, cut into chunks
• 1 1/2 Tbs. minced fresh ginger
• 1 Tbs. vegetable oil
• 1/2 tsp. garam masala or curry powder
• 1/4 tsp. plus 18 tsp. ground cardamom
• 2 Tbs. golden raisins
• 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
• 1 7-oz. can chickpeas, rinsed and drained ( 3/4 cup), optional
• 3 Tbs. fat-free evaporated milk or heavy cream
• 1 Tbs. toasted slivered almonds, optional

1. Cook rice according to package directions.
2. Puree tomatoes, onion, and ginger to paste in food processor or blender.
3. Heat oil in saucepan over medium heat.
4. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly.
5. Add tomato puree and raisins.
6. Simmer 2 minutes, or until sauce thickens slightly.
7. Stir in frozen vegetables; chickpeas, if using; and evaporated milk.
8. Season with salt and pepper, if desired.
9. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender.
10. Serve over rice.
11. Sprinkle with almonds, if using.

basmati rice, tomatoes, white onion, fresh ginger, vegetable oil, garam masala, ground cardamom, golden raisins, mixed vegetables, milk, almonds

Taken from www.vegetariantimes.com/recipe/vegetables-korma/ (may not work)