½cupuncooked basmati rice, rinsed and drained in fine strainer
2tablespoonsolive oil
½mediumonion, diced
2clovesgarlic, minced
2 ½teaspoonscurry powder
2teaspoonsfresh ginger, grated
½teaspooncumin powder
¼teaspoonsalt
¾cupwater
1cupcanned diced roasted tomatoes in juices
1mediumpotato, peeled and cubed small
2smallzucchini or 1 medium zucchini, quartered and diced
½cupunsalted cashews, if raw, roast in a pan for several minutes
1 quicksqueeze fresh lemon
plain greek yogurt
Instructions
Bring 1 cup of salted water to a boil in a small pot. Add rice, cover and turn heat to simmer. Cook 15 minutes, turn off heat and allow to sit uncovered.
1/2 cup uncooked basmati rice
Place a medium sauté pan over medium heat and add oil. Once hot, add onion, garlic and ginger and cook several minutes until onions are translucent.
2 tablespoons olive oil
1/2 medium onion
2 cloves garlic
2 teaspoons fresh ginger
Add spices and cook 1 minute.
2 ½ teaspoons curry powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
Add water, tomatoes and potatoes then reduce heat to low. Cover pan and cook until potatoes are softened, about 15 minutes.
3/4 cup water
1 cup canned diced roasted tomatoes in juices
1 medium potato
Add zucchini and cashews and cook an additional 10 minutes. If too much liquid, cook remainder time uncovered.
2 small zucchini or 1 medium zucchini
1/2 cup unsalted cashews
Stir in a squeeze of fresh lemon juice then plate with curried vegetables over rice. Add a dollop of yogurt, if desired.