Brown rice bowl with roasted cauliflower and green chutney

Ingredients:

• 1.25 cups long grain brown rice, rinsed
• 3 tablespoons of vegetable oil
• 1 small cauliflower, cut into 2.5cm pieces
• 1 teaspoon curry powder
• 1 small ripe tomato, chopped
• 2 cups spinach
• 1/2 cup fresh cilantro leaves
• 1/2 cup yogurt
• 1 cup frozen peas, thawed
• 1 large carrot
• 1/2 jalapeno pepper, remove seeds if you want a less spicy dish
• 1/2 cup roasted salted cashews, coarsely chopped
• 1/2 cup crispy potato strips

Preparation:

1. Preheat oven to 220°C.
2. Cook the riceIn a small saucepan, bring 2 1/2 cups water and rice to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer until the rice is tender and most of the water has been absorbed, about 40 minutes. Remove from heat and let sit, uncovered, for at least 10 minutes. Stir in 1 tablespoon vegetable oil and 1/2 teaspoon salt. Fluff the rice with a fork. Keep warm or at room temperature.
3. Make curried cauliflowerWhile the rice is cooking, toss the cauliflower with the remaining 2 tablespoons of vegetable oil on a rimmed baking sheet. curry powder and 1/2 teaspoon salt. Spread the pieces evenly over the surface. Bake until softened and browned (about 25 minutes). Add the tomatoes and stir. Continue baking until the tomatoes are soft (about 5 minutes). Remove from the oven and let cool slightly.
4. Prepare chutneyIn a blender or food processor, combine the spinach, cilantro, yogurt, 2 tablespoons water, jalapeño, and 1 teaspoon salt on high or pulse until smooth and creamy.
5. Microwave the peas in a suitable bowl for 1-2 minutes, just until they're defrosted. Use a vegetable peeler to peel the carrots into strips. Divide the rice evenly among 4 bowls. Place the cauliflower, peas, carrots, cashews, potato sticks, and green chutney in each bowl, making neat piles or rows.