This traditional Northern Indian rice dish can be topped with a fragrant mix of sliced jalapeños, tomato wedges and chopped fresh cilantro, if you like. For a nut-free variation, swap in roasted cooked chickpeas for the cashews. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.