Vegetables Korma

Serves 2

30 minutes or fewer

The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.

• ½ cup basmati rice
• 2 medium tomatoes, cut into chunks
• ½ small white onion, cut into chunks
• 1 ½ Tbs. minced fresh ginger
• 1 Tbs. vegetable oil
• ½ tsp. garam masala or curry powder
• ¼ tsp. plus ⅛ 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 (¾ 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. Purée tomatoes, onion, and ginger to paste in food processor or blender.

3. Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.

4. Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.