Categories: Indian, vegetarian

Ingredients

• 1 tablespoon canola oil
• 2 to 3 cloves garlic, chopped
• 1 large red onion, cut into small wedges
• 1 (2-inch) piece ginger, peeled and finely chopped
• 1/2 cup chopped roasted cashews, divided
• Salt and pepper to taste
• 1/2 cup nonfat plain yogurt
• 1 tablespoon curry powder
• 5 cups chopped fresh vegetables, such as cauliflower, carrots or green beans
• 2/3 cup water
• 1 cup frozen peas
• 1 cup basmati rice, rinsed until water runs clear then drained

Directions

1. Preheat oven to 350°F. Heat oil in a large ovenproof pot over medium high heat. Add garlic, onion, ginger, half of the cashews, salt and 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, water, salt and 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.

2. Meanwhile, bring a medium pot of salted water to a boil. Add rice and simmer for 5 minutes; drain well. Arrange rice over vegetables in first pot, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 20 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.

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