Sweet Potato Korma over Coconut Rice

Rice:
2 3/4 C. plus 2 T. water
1 C. coconut milk
3/4 tsp. salt
1 1/2 C. uncooked basmati rice

Korma:
cooking spray
1 1/2 C. chopped onion
1 T. minced peeled fresh ginger
2 tsp. ground coriander
2 tsp. garam masala
2 garlic cloves, minced
4 C. chopped peeled sweet potato
1 C. water
2/3 C chopped plum tomato
3/4 tsp. salt
3 T. finely chopped cilantro
1 tsp. chile paste with garlic
1 (14 oz.) pkg. reduced-fat water-packed firm tofu, drained and cut into (1/2 in.) cubes
3 T. plain fat-free yogurt
2 T. finely chopped dry-roasted Cashews
frozen peas, cooked (optional)

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. Remove from heat; let stand 10 minutes. Fluff with a fork before serving.

2. To prepare korma, while rice cooks, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add the onion; cook 7 minutes or until tender, stirring frequently. Add ginger, coriander, garam masala, and garlic; cook 2 minutes, stirring frequently. Add sweet potato, 1 C. water, tomato, and 3/4 tsp. 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. Serve korma over rice (and optional peas) and top with yogurt and cashews. Yield: 6 servings (serving size: 1 C. rice, 1 C. korma, 1 1/2 tsp. yogurt, and 1 tsp. cashews. cal 426; fat 13g; fiber 6.8g (weight watchers=9 points))