Adapted from Rees, N.  “Dinner for two”.  Vegetarian times. February 2010: Issue 374, Vol. 36 #3.  p 30.

My comment: This is a nice adaptation of what I’ve eaten in Indian restaurants. The curry can be your own

concoction — the hotter the better as far as I’m concerned. And one other change I’d advise: if you are using frozen vegetables, try something other than the peas-carrots-beans combination.  I kind of missed cauliflower in the melange.

Ingredients

1/2 c basmati rice
2 medium tomatoes cut into chunks
1/2 small onion, cut into chunks
1 1/2 T minced ginger root, peeled (fresh!)
1 T oil (I used olive oil)
1/2 tsp garam masala or use your favorite curry concoction
1/4 tsp plus about another pinch of ground cardamom
2 T golden raisins
12 oz. bag of frozen mixed veggies
1 7-oz. can of drained, rinsed chickpeas
3 T fat-free evap milk (I used rice milk because that’s what we had open)
1 T toasted silvered almonds

1. Start cooking the basmati according to directions (water to rice ratio 2:1). When I cook rice I get the water boiling in a saucepan, throw in the rice, cover and turn the heat down on my GAS range to WARM. Let it cook for 20 mins.  This does 2 things – makes perfect rice AND the rice does not boil over on the range.

2. Puree tomatoes, onion and ginger in the food processor.

3. Heat oil in a saucepan over medium heat. Add garam masala and cardamom – cook 30 second or until you release the oils (makes the fragrance), stirring constantly so it does not burn. Add tomatoe puree and raisins. Simmer 2 min or until the sauce is slightly thickened.

4. Stir in the frozen veggies, chickpeas and evaporated milk. Season with salt and pepper. Cover and reduce heat to medium-low. Allow to simmer for 6 or 7 minutes or until the vegetables are tender and warmed through.

5. Serve over the basmati and sprinkle with almonds.

Should make 2 servings. Weight Watchers Points: 12 (omit the chickpeas and reduce points to 9)