Brown rice bowl with roasted cauliflower and green chutney
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish, influenced by Indian culinary traditions, is comprised of a considerable number of ingredients. Despite their apparent abundance, each component is delicious on its own and pairs beautifully with the others. Everything is in its place and in just the right amount, from the roasted cauliflower to the crispy potato sticks. Vegetarians and gluten-free dieters alike will enjoy this dish. To reduce preparation time later, portions of rice can be pre-cooked and frozen for up to 1 month.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.25 cups long grain brown rice, rinsed
- 3 tablespoons of vegetable oil
- 1 small cauliflower, cut into 2.5cm pieces
- 1 teaspoon curry powder
- 1 small ripe tomato, chopped
- 2 cups spinach
- 1/2 cup fresh cilantro leaves
- 1/2 cup yogurt
- 1 cup frozen peas, thawed
- 1 large carrot
- 1/2 jalapeno pepper, remove seeds if you want a less spicy dish
- 1/2 cup roasted salted cashews, coarsely chopped
- 1/2 cup crispy potato strips
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Recipes with similar ingredients: brown rice, cauliflower, spinach, jalapeno pepper, carrot, potato, peas, cashew nuts, curry, yogurt
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Cook the riceIn a small saucepan, bring 2 1/2 cups water and rice to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer until the rice is tender and most of the water has been absorbed, about 40 minutes. Remove from heat and let sit, uncovered, for at least 10 minutes. Stir in 1 tablespoon vegetable oil and 1/2 teaspoon salt. Fluff the rice with a fork. Keep warm or at room temperature.
- Make curried cauliflowerWhile the rice is cooking, toss the cauliflower with the remaining 2 tablespoons of vegetable oil on a rimmed baking sheet. curry powder and 1/2 teaspoon salt. Spread the pieces evenly over the surface. Bake until softened and browned (about 25 minutes). Add the tomatoes and stir. Continue baking until the tomatoes are soft (about 5 minutes). Remove from the oven and let cool slightly.
- Prepare chutneyIn a blender or food processor, combine the spinach, cilantro, yogurt, 2 tablespoons water, jalapeño, and 1 teaspoon salt on high or pulse until smooth and creamy.
- Microwave the peas in a suitable bowl for 1-2 minutes, just until they're defrosted. Use a vegetable peeler to peel the carrots into strips. Divide the rice evenly among 4 bowls. Place the cauliflower, peas, carrots, cashews, potato sticks, and green chutney in each bowl, making neat piles or rows.
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