Sundried Tomato Korma with Apricot Rice

  • Servings : 4+
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

This is my first post in quite some time. I have been traveling for work and I am only home one day per week. This has made posting and creating recipes really difficult. Now that I am getting into the travel grind, I am back to posting. This recipe was made in the kitchen of one of my best vegan pals, Toube! She is a tireless advocate for animal rights in her community of Chico, Ca. To see some of her efforts, click here:

Now for this recipe! This recipe (along with the next 11) are “challenge recipes” from a co-worker. He challenged me (and Toube) to create a plant based meal each week using ingredients he chooses. This week, he challenged us with dried apricots, sundried tomatoes and cashew butter. He also said the meal must be “lunch.” this meal was my lunch, the day after I made it! We took his challenge and made the recipe below.


  • Rice:
  • ¼ cup vegetable oil
  • ½ cup chopped red onion
  • 1 vegetable bouillon cube
  • 1/3 cup dried apricots, finely chopped
  • 1 ½ cups of rice
  • 4 cups of water
  • Salt
  • Korma:
  • 1/3 cup vegetable oil
  • ½ cup chopped red onion
  • ¾ cup chopped sundried tomatoes (not in oil)
  • ½ cup cashews
  • 3 Roma tomatoes, chopped
  • 3 vegetable bouillon cubes
  • 2 ½ tbs garam masala
  • 1 ½ tbs curry powder
  • 1 tsp cumin
  • 1-2 tsp crushed red pepper (or to taste)
  • 3 tbs chopped cilantro
  • 1 yellow bell pepper, chopped
  • ½ inch piece of ginger, minced
  • 1 tbs minced garlic


Step 1

Start by soaking the cashews in 1 cup of water for 3 or more hours. If you forget to soak your cashews, pop them in the microwave for 2 minutes.

Step 2

RICE: Heat the oil in a medium sized sauce pan suitable for rice. Add the onion, salt, and bouillon cube. Cook over medium heat for 5 minutes. Add the rice. Let the oil/onion mixture coat the rice and cook for 3 minutes. Increase heat to high. Add 1 cup of water and dried apricots and reduce by half. Add the rest of the water and bring to a boil- then stir really well, decrease the heat to low and cover. Allow to simmer/steam for 20 minutes.

Step 3

KORMA In a separate large skillet, heat 1/3 cup of vegetable oil over medium heat. When hot, add the onion and cook for 2 minutes. Next add the ginger and garlic, cook for 5 minutes, stirring frequently.

Step 4

To the mixture add the following: sun dried tomatoes, vegetable bouillon cubes, garam masala, curry, cumin, crushed red pepper, and cilantro. Cook for 5 minutes.

Step 5

Add the diced tomatoes, bell pepper, and cook for 10 minutes. Add the water (2-4 cups) and bring to a low boil.

Step 6

When the mixture is at a low boil, add the cashew cream and mix well. Allow the mixture to cook for another 5 minutes. Cover and let stand for 10 minutes.

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

More From This Chef »
Average Member Rating

(4.8 / 5)

4.8 5 6
Rate this recipe

6 people rated this recipe

Related Recipes:
  • Overnight Oats

  • Roasted Vegetable Couscous Bowl

  • Sweet Potato and Bean Tacos

  • ‘Cheesy’ Roasted Tahini Brussel Sprouts

  • Easy Cheesy Vegan Mac

Comments (3)

  1. posted by jennifer on July 27, 2013

    I’m in the middle of making this recipe right now. I just realized it says to add water to the korma but it doesn’t say how much! I’m going to have to guess. I hope this turns out ok! It also doesn’t say how much salt to add to the rice. I had to guess at that as well.

  2. posted by jennifer on July 27, 2013

    I ended up putting in 2 cups of water and it seemed to be ok. I only put in 1 tablespoon of crushed red pepper instead of 2 tablespoons and it was still way too spicy. Even my Pakistani husband thought so and he eats vindaloo! Next time, I’ll just use 1 teaspoon of crushed red peppers. The korma was good, though. The rice, however, was outstanding!

    • posted by David Sterkel on July 27, 2013

      2-4 cups of water work based on your preferred thickness. I prefer my korma extra spicy, so I use quite a bit if red pepper. If you add the red pepper towards the end next time, it will not be as hot (how ever, if you have left overs it’ll be extra spicy)! I’m glad you like the rice. I really enjoy the rice to take the hot korma…it also make a great breakfast item.


Leave a Reply

Your email address will not be published. Required fields are marked *