Bowl with Brown Rice, Baked Cauliflower and Green Chutney
by Editorial Staff
Influenced by Indian culinary traditions, this dish is made up of many ingredients. Despite their apparent abundance, the taste of each component is good in itself and goes well with other components. Everything is in its place and the right amount: from baked cauliflower to crispy potato sticks. Both vegetarians and adherents of a gluten-free diet will be able to enjoy the dish. To shorten cooking times in the future, portions of rice can be boiled and frozen in advance for up to 1 month.
Ingredients
- 1.25 tablespoon. long grain brown rice, rinse
- 3 tbsp vegetable oil
- 1 small cauliflower, cut into 1-inch pieces
- 1 teaspoon curry powder
- 1 small ripe tomato, chopped
- 2 tablespoon. spinach
- 1/2 tablespoon. fresh cilantro leaves
- 1/2 tablespoon. yoghurt
- 1 tablespoon. frozen peas, defrost
- 1 large carrot
- 1/2 part jalapeno pepper, remove seeds if you want a less spicy dish
- 1/2 tablespoon. toasted salted cashews, roughly chop
- 1/2 tablespoon. crispy potato sticks
Directions
- Preheat oven to 220 ° C.
- Cook the rice: In a small saucepan over medium-high heat, bring 2.5 tablespoons to a boil. water with rice. Cover, reduce heat to medium-low, and cook until rice is tender and absorbed most of the water (about 40 minutes). Remove the saucepan from the heat and set aside for at least 10 minutes without opening the lid. Stir in 1 tbsp vegetable oil and 1/2 teaspoon. salt. Fluff the rice with a fork. Keep warm or room temperature.
- Prepare the curry cauliflower: While the rice is cooking, on a rimmed baking sheet, combine the cauliflower with the remaining 2 tablespoons. l. vegetable oil, curry powder and 1/2 teaspoon. salt. Spread the pieces evenly over the surface. Bake until soft and brown spots appear (about 25 minutes). Add tomatoes and stir. Continue baking until the tomatoes are tender (about 5 minutes). Remove from oven and leave to cool slightly.
- Prepare the chutney: Whisk spinach with cilantro, yogurt, 2 tablespoons in a blender or food processor in normal or pulse mode. l. water, jalapenos and 1 teaspoon. salt until smooth and creamy.
- Preheat the peas in the microwave in a suitable bowl for 1 to 2 minutes, only to defrost. Use a peeler to strip the carrots. Distribute the rice evenly over 4 bowls. Place cauliflower, peas, carrots, cashews, potato strips and green chutneys in each of them in neat heaps or rows.
Enjoy your meal!
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