Sweet Potato and Cashew Korma over Coconut Rice

Ingredients

• 1.5 cups rice uncooked
• 1 teaspoon chile paste with garlic
• 3 tablespoons cilantro leaves finely chopped
• 1 cup coconut milk 
• 3 tablespoons yogurt plain fat-free
• 1 tablespoon ginger fresh minced peeled
• 2 teaspoons garam masala 
• 2  garlic cloves minced
• 2 teaspoons ground coriander 
• 1.5 cups onion chopped
• 0.7 cup plum tomatoes chopped
• 2 tablespoons dry-roasted cashews finely chopped
• 0.8 teaspoon salt 
• 4 cups sweet potatoes and into peeled chopped
• 1 cup water 
• 2.8 cups water 
• 14 ounce water-packed tofu firm drained cut into (1/2-inch) cubes reduced-fat

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. To prepare rice, bring first 3 ingredients to a boil in a medium saucepan. Stir in rice, and cook, uncovered, for 5 minutes. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
2. Remove from heat; let stand 10 minutes. Fluff with a fork before serving.
3. To prepare korma, while rice cooks, heat a Dutch oven over medium heat. Coat pan with cooking spray.
4. Add the onion; cook 7 minutes or until tender, stirring frequently.
5. Add ginger, coriander, garam masala, and garlic; cook 2 minutes, stirring frequently.
6. Add sweet potato, 1 cup water, tomato, and 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sweet potato is tender. Stir in cilantro, chile paste, and tofu.
7. Serve korma over rice, and top with yogurt and cashews.