Ingredients:

  • 1 onion, chopped

  • 1 tbsp. ginger, minced

  • 1 tbsp. garlic, minced

  • 1 roma tomato, finely minced

  • ½ cup water

  • ½ cup peas

  • 1 carrot, chopped

  • 1 green bell pepper, chopped

  • 2 stalks celery, chopped

  • 2 cups basmati rice

  • 1 cup cauliflower

  • 2 tsp. kosher salt

  • ½ tsp. black pepper

  • 2 tsp. garam masala

  • 1 tsp. coriander

  • ½ tsp. ground tumeric

  • 1 tsp. cumin

  • ½ tsp. cinnamon

  • 4 cups vegetable broth

  • ¼ tsp. cayenne

Directions:

Add olive oil in a large pan over medium-high heat. Add the onion and cook until translucent (about 3-4 minutes). Stir in the garlic, ginger, tomatoes and ½ cup of water. Bring to a simmer and cook until the water has evaporated (about 10 minutes).

 

Add in the peas, carrots, bell pepper, celery and cauliflower (about 10 minutes). Add the cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well. Add the vegetable broth and bring to a boil. Add the basmati rice, reduce to a low heat and cook covered for 18-20 minutes.

This Week's Featured Recipe:

 

Vegetable biryani

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