Sundried Tomato Korma with Apricot Rice

BY : PUBLISHED : July 24th, 2013 UPDATED: August 18th, 2021

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: http://tinyurl.com/toube

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.

Sundried Tomato Korma with Apricot Rice

David Sterkel
I have other korma-flavored recipes here and this one adds some sweetness with dried apricots.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Lunch
Cuisine American, Indian
Servings 4 servings
Calories 762 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

Rice:

  • 1/4 cup of vegetable oil
  • 1/2 cup of chopped red onion
  • 1 cube of vegetable bouillon
  • 1/3 cup of dried apricots, finely chopped
  • 1 1/2 cups of rice
  • 4 cups of water
  • Salt

Korma:

  • 1/3 cup of vegetable oil
  • 1/2 cup of chopped red onion
  • 3/4 cup of chopped sundried tomatoes (not in oil)
  • 1/2 cup of cashews
  • 3 Roma tomatoes, chopped
  • 3 cubes of vegetable bouillon
  • 2 1/2 Tablespoons of garam masala
  • 1 1/2 Tablespoons of curry powder
  • 1 teaspoon of cumin
  • 1-2 teaspoons of crushed red pepper (or to taste)
  • 3 Tablespoons of chopped cilantro
  • 1 yellow bell pepper, chopped
  • ½ inch piece of ginger, minced
  • 1 Tablespoon of minced garlic

Instructions
 

  • 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.

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.

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

Nutrition

Calories: 762kcalCarbohydrates: 90gProtein: 14gFat: 42gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 382mgPotassium: 1317mgFiber: 9gSugar: 18gVitamin A: 1216IUVitamin C: 73mgCalcium: 99mgIron: 5mg
Keyword cashews, garam masala, gf, gluten free, glutenfree, indian, korma, peppers, rice, savory, spicy, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About David Sterkel

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!

View all posts by David Sterkel