Friday, October 8, 2010
1 Tbsp. coconut oil (or olive oil)
2-3 cloves of garlic, chopped
1 large red onion, cut into small wedges
1 (2 inch) piece of ginger, peeled and finely chopped
1/2 cup roasted cashews, divided
1/2 nonfat plain yogurt (plus more for garnish)
1 Tbsp. curry powder
5 cups of fresh veggies, cut to bite sized pieces ( i used, cauliflower, carrots, green beans, and sweet potatoes)
2/3 cup of water
1 cup of frozen peas
1 cup of rice (I used a brown rice blend from Trader Joes)
tomatoes, cut into wedges
Preheat oven to 350. Heat oil in a large oven proof pot, like a dutch oven, over medium-high heat. Add the garlic, onion wedges, ginger, and 1/2 of the cashews and s/p. Make sure to stir often and keep an eye on it, so it doesn't burn or stick. If you need to, add a splash of water to keep it from sticking. Do this until golden brown, about 10-15 minutes. Next add the yogurt and curry powder. Cook until thickened, about 3 minutes. Add in the veggies, water and a dash more s/p. Cover it and let simmer for about 5 minutes.
Meanwhile, bring a medium sized pot to boil, and add rice and simmer for about 7 minutes. Don't worry, the rice will continue to cook in the oven. Drain the rice really well, and arrange it over the veggies in the dutch oven. Cover the entire pot with foil as well as the lid. Bake for 20-30 minutes, or until rice and veggies are tender.
Garnish with extra cashews, cilantro, tomato wedges and drizzle with yogurt.