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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.

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

5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4 servings
I have other korma-flavored recipes here and this one adds some sweetness with dried apricots.



  • 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


  • 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


  • 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.


  • 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.


  • 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.


If you don't have rice, serve this over couscous or quinoa.


Calories: 762kcalCarbohydrates: 90gProtein: 14gFat: 42gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 382mgPotassium: 1317mgFiber: 9gSugar: 18gVitamin A: 1216IUVitamin C: 73mgCalcium: 99mgIron: 5mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Course: Dinner, Lunch
Cuisine: American, Indian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

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!

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