This is a dish that traces the influence of Indian culinary traditions, consists of a considerable amount of ingredients. Despite their apparent abundance, the taste of each component is good in itself and goes well with other components. Everything is on its own place and in the right amount: from baked cauliflower to crispy potato sticks. You can enjoy the dish and vegetarians and gluten-free dieters. To cut
Time for preparing
in the future, portions of rice can be boiled in advance and frozen for a period up to 1 month. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.25 Art. long brown rice, rinse
- 3 tbsp. l vegetable oil
- 1 small cauliflower, cut into pieces of size 2.5 cm.
- 1 tsp curry powder
- 1 small ripe tomato, chopped
- 2 tbsp. spinach
- 1/2 tbsp. fresh cilantro leaves
- 1/2 tbsp. yogurt
- 1 tbsp. frozen peas, thaw
- 1 large carrot
- 1/2 part jalapeno pepper, remove seeds if you want to get less spicy dish
- 1/2 tbsp. chopped salted cashew nuts, roughly chop
- 1/2 tbsp. crispy potato straws
Recipes with similar ingredients: brown rice, cauliflower, spinach, jalapenos, carrots, potatoes, peas, cashews, curry yogurt
Recipe preparation:
- Preheat the oven to 220 ° C.
- Cook the rice: in a small saucepan on medium-strong bring the heat to a boil 2.5 tbsp. water with rice. Cover, turn down fire to medium-low and cook until rice is soft and absorbs most of the water (approximately 40 minutes). Remove the stewpan with fire and set aside without opening the lid for at least 10 minutes. Stir in 1 tbsp. l vegetable oil and 1/2 tsp salt. Fluff rice with a fork. Keep warm or at room temperature.
- Cook the cauliflower with curry: while the rice is cooked, on a baking sheet with sides mix cauliflower with the remaining 2 tbsp. l vegetable oil, curry powder and 1/2 tsp. salt. Spread the pieces evenly over the surface. Bake until softening and the appearance of brown spots (approximately 25 minutes). Add the tomatoes and mix. Keep baking until the tomatoes will not become soft (about 5 minutes). Remove from the oven and leave to cool slightly.
- Make chutney: whisk in a blender or kitchen combine in normal or pulsed mode spinach with cilantro, yogurt, 2 tbsp. l water, jalapenos and 1 tsp. salt until homogeneous and creamy consistency.
- Heat peas in a microwave by placing them in a suitable bowl, for 1-2 minutes, so that he only has time unfreeze. Using a peeler, make strips of carrots. Distribute the rice equally in 4 bowls. Put in each of them neat slides or rows of cauliflower, peas, carrots, cashews, potato straws and green chutney.
