Kormas are creamy, well-spiced wonders. I’ve only eaten them a few times in my life, but I decided to veganize one over at Vegan Housewives for my monthly contribution. I love playing with Indian spices, so developing this dish was a lot of fun.

To go with this kale korma, I like to make a very aromatic, Indian-spiced basmati that tastes great, goes really well with any Indian dish, and makes your house smell edible.

Indian-spiced basmati rice
  • 1½ cups or white and/or brown Basmati rice
  • 2½ cups water or veggie stock
  • 1 t Earth Balance or neutral-tasting oil
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 t roasted cumin (Geera)
  • 1 t sea salt (or less if you use veggie stock that has sodium)
  1. Rinse the rice very well for a few minutes, place in a heavy-bottomed pot with a tight-fitting lid with all of the other ingredients.
  2. Bring to a rapid boil.
  3. Cover.
  4. Reduce to a simmer.
  5. Cook for 20 minutes.
  6. Turn off the heat and let sit for 5 minutes.
  7. Uncover, fluff the rice with a fork, move it off the heat, re-cover it and let it stand for 10 minutes before serving.
  8. Garnish with fresh cilantro and serve (being sure to either remove the cardamom pods and cinnamon stick or warn your eaters not to munch on them!)