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Well you want to make a thingy of basmati rice, too. So like, however many people you're making it for, is how much rice you make. I was makin' for six, so I made three cups of rice and two cookie trays of vegetables. Veggies first, since they take longest to cook:
Take your selection of fresh veggies cut into party-tray-sized slices/chunks (like, broccoli, cauliflower, a big onion, some carrots, red and green and yellow bell peppers, zucchini of various stripes, gourdy things), and shake 'em all up in a big (or a couple of smaller) ziploc bags with (altogether) about a third of a cup of olive oil and a few tablespoons of interesting vinegar (like tarragon or ume plum or apple cider or something) and a couple pinches of tarragon, garlic salt, onion powder, cilantro, etc, whatever. Spread evenly on cookie sheets, roast at 400 for ~30 minutes, flipping 'em with a spatula halfway through.
Korma! Cut up one of those little supermarket rotisserie chickens (or whatever, you can use lamb or tofu or chickpeas and lentils or WHATEVER, really), dump the pieces in a pot. In a smaller pot, put two cans of coconut milk, roughly half a cup of peanut butter, two teaspoons of garam masala (the paste, you can get it in the asian food section of big supermarkets), a teaspoon of crushed garlic, a small can of tomato paste, a teaspoon of smished up ginger (which you can also get in like tubes of paste stuff), and either fresh sauteed chopped onion or some onion powder and dried chopped onion flakes. Stir all that stuff up on low to medium heat until it's an even sauce, then dump it on the chicken and add a handful of golden raisins and a handful of cashews and a handful of slivered almonds, and let it sit and simmer (and totally stir that stuff, if you've got a thingy to disperse the heat under the pot then all the better) and then turn the heat way down and cover it. (Still stir sometimes). Simmer simmer simmer. By then the rice is probs done, and the veggies are definitely turned over already and probably almost done, and then... yeah. Eat some.
Take your selection of fresh veggies cut into party-tray-sized slices/chunks (like, broccoli, cauliflower, a big onion, some carrots, red and green and yellow bell peppers, zucchini of various stripes, gourdy things), and shake 'em all up in a big (or a couple of smaller) ziploc bags with (altogether) about a third of a cup of olive oil and a few tablespoons of interesting vinegar (like tarragon or ume plum or apple cider or something) and a couple pinches of tarragon, garlic salt, onion powder, cilantro, etc, whatever. Spread evenly on cookie sheets, roast at 400 for ~30 minutes, flipping 'em with a spatula halfway through.
Korma! Cut up one of those little supermarket rotisserie chickens (or whatever, you can use lamb or tofu or chickpeas and lentils or WHATEVER, really), dump the pieces in a pot. In a smaller pot, put two cans of coconut milk, roughly half a cup of peanut butter, two teaspoons of garam masala (the paste, you can get it in the asian food section of big supermarkets), a teaspoon of crushed garlic, a small can of tomato paste, a teaspoon of smished up ginger (which you can also get in like tubes of paste stuff), and either fresh sauteed chopped onion or some onion powder and dried chopped onion flakes. Stir all that stuff up on low to medium heat until it's an even sauce, then dump it on the chicken and add a handful of golden raisins and a handful of cashews and a handful of slivered almonds, and let it sit and simmer (and totally stir that stuff, if you've got a thingy to disperse the heat under the pot then all the better) and then turn the heat way down and cover it. (Still stir sometimes). Simmer simmer simmer. By then the rice is probs done, and the veggies are definitely turned over already and probably almost done, and then... yeah. Eat some.
