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.
- 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)
- 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.
- Bring to a rapid boil.
- Reduce to a simmer.
- Cook for 20 minutes.
- Turn off the heat and let sit for 5 minutes.
- Uncover, fluff the rice with a fork, move it off the heat, re-cover it and let it stand for 10 minutes before serving.
- 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!)