Tuesday, February 21, 2012

Korma Chameleon: Cashews and Peas over Black Rice



I concocted this dish the other night and it's a delicious hot mess.  The sauce is Indian but then I added coconut milk which makes it more Burmese.  But then I threw the whole mess over black rice which makes it more Thai.  It's fusion for sure, and I think it turned out really tasty. Plus it's easy for a baby to eat if you scoop out her portion before you add the cashews.  Serves 6.

INGREDIENTS:
2 cups rice (I am totally into black rice now, but any will do)
1 jar Delhi Korma sauce (see image below)
1 can coconut milk
1 yellow onion diced
1 red pepper diced
1 yellow squash diced
1 cup English peas (fresh or frozen...not canned!)
1/2 cup roasted unsalted cashews
1 pkg extra firm tofu cubed the size of Starburst candies (you know the ones)

In a small pot boil rice in 3 cups of water (or however your package instructs).  In a large saucepan, saute all veggies in a tbs of coconut oil on medium for about five minutes.  Mix in everything else listed but the rice.  (Note, if you do have a baby eating this meal, wait to add the cashews until AFTER you've set aside the baby's portion.)  Cover with a lid and let simmer until rice is finished cooking (about 15 minutes).  Scoop mix over rice and serve.  That's it.

Here are the Delhi Korma sauce and coconut milk brands I use, but you can use whatever you like best:

Ethnic Gourmet (GF but contains milk)

Chaokoh Coconut Milk














 
This meal is a quad win because it's vegetarian, gluten free, uses ingredients readily available in the pantry and fridge and is easy for BLW babies to eat (except for the cashews, of course - steer clear of those). While eating it, I decided pineapple chunks would probably taste awesome in this sauce too.  So if you are frisky, try adding a cup of diced pineapple to the simmering sauce.  Enjoy! 

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