The only nontraditional thing about this Indian dish is the use of quick and convenient frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.
20 minutes
SERVES 4
- 1 cup basmati rice
- 4 medium tomatoes, cut into chunks
- 1 small white onion, cut into chunks
- 3 Tbs. minced fresh ginger
- 2 Tbs. vegetable oil
- 1 tsp. garam masala or curry powder
- ¾ tsp. ground cardamom
- 4 Tbs. golden raisins
- 4 cups frozen mixed vegetables, such as green beans, caulifl ower, carrots, lima beans, and zucchini (12 oz.)
- 1 15-oz. can chickpeas, rinsed and drained (¾ cup), optional
- 6 Tbs. fat-free evaporated milk or heavy cream
- 2 Tbs. toasted slivered almonds, optional
- Cook rice according to package directions.
- Purée tomatoes, onion, and ginger to paste in food processor or blender.
- Heat oil in saucepan over medium heat. Add garam masala and carda-mom, and cook 30 seconds, or until fragrant, stirring constantly. Add purée mixture and raisins. Simmer 2 minutes, or until sauce thickens slightly.
- 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).
PER SERVING (1¼-CUP VEGETABLES AND ½ CUP RICE): 397 CAL; 9 G PROT; 7 G TOTAL FAT (1 G SAT FAT); 82 G CARB; 0 MG CHOL; 69 MG SOD; 7 G FIBER; 19 G SUGARS
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