Ingredients

The following ingredients have 7 Servings
  • 1 cup brown basmati rice, thoroughly rinsed
  • 1 tablespoon canola oil
  • 2 cloves garlic, chopped
  • 1 large red onion, cut into thin wedges
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 1/2 cup chopped roasted cashews, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon curry powder
  • 5 cups chopped fresh vegetables, such as cauliflower, carrots or green beans
  • 1 cup frozen peas

Instruction

  • Preheat the oven to 350°F.
  • Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.
  • Meanwhile, heat oil in a large ovenproof pot over medium high heat.
  • Add garlic, onion, ginger, half of the cashews, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes.
  • Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more.
  • Stir in vegetables, 2/3 cup water, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes.
  • Remove pot from heat and stir in frozen peas.
  • Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes.
  • Uncover, carefully transfer contents of pot to a large bowl and toss together gently.
  • Spoon into bowls and serve garnished with remaining cashews.