- Using a strainer or colander, rinse the rice under cold, running water. Set aside to drain.
½ cup basmati rice
- Peel and mince garlic and onion.
2 cloves garlic
½ medium yellow onion
- Preheat a medium saucepan over medium-high heat.
- Once the saucepan is hot, add oil and swirl to coat the bottom. Add garlic, onion, and spices; cook, stirring occasionally, until veggies begin to soften, 3-4 minutes.
2 tsp extra virgin olive oil
½ tsp turmeric
¼ tsp cumin
¼ tsp coriander
¼ tsp salt
1 pinch cinnamon
- Meanwhile, wash and dry the fresh produce.
½ medium head cauliflower
½ lime
1 (1 inch) piece ginger root
½ jalapeño pepper
½ small pkg fresh mint
½ small bunch cilantro
- Once the veggies are soft, add broth to the saucepan and bring to a boil.
8 fl oz (1 cup) chicken or vegetable broth
- Once the broth comes to a boil, add rice, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- Meanwhile, cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Cut into bite-sized pieces.
- Heat a skillet over medium-high heat.
- Drain and rinse the chickpeas.
1 (15 oz) can garbanzo beans (chickpeas)
- Once the skillet is hot, add oil and swirl to coat the bottom. Add cauliflower, chickpeas, broth, and spices; cook, stirring occasionally, until cauliflower is tender, 10-12 minutes. Remove from heat.
2 tsp extra virgin olive oil
2 fl oz (¼ cup) chicken or vegetable broth
½ tsp salt
½ tsp turmeric
¼ tsp cumin
¼ tsp coriander
- Meanwhile, juice lime into a small bowl. Peel and mince ginger; add to the bowl along with the sugar. Whisk to combine.
2 tsp brown sugar
- Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
- Pick mint and cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the chutney.
- To serve, divide rice and veggies between bowls. Top with chutney and cashews. Enjoy!
¼ cup cashews, roasted unsalted