Indian-Style Vegetable Rice

Fragrant Indian spices bloom in this veggie-forward vegan dish. We start by sautéing a medley of chickpeas, cauliflower, carrots, onions, and poblanos in almond milk, lime juice, and fresh cilantro, then season it with garam masala, cumin, and cardamom. It’s all combined with turmeric brown rice, then garnished with toasted spiced cashews for a nutty crunch. Whole button mushrooms roasted with garlic and green onions make for a savoury side.

Ingredients: Mushrooms • Water • Chickpeas (chickpeas, water, salt, disodium EDTA) • Cauliflower • Brown basmati rice • Red onion • Cashews • Carrot • Almond milk (almond base (filtered water, almonds), sea salt, gellan gum, locust bean gum, sunflower lecithin, natural flavour, vitamins and minerals (calcium carbonate, vitamin A palmitate, vitamin D2, riboflavin, vitamin B12, zinc gluconate)) • Poblano pepper • Olive oil • Minced garlic (water, garlic, citric acid) • Green onions • Ginger puree (ginger, water) • Cilantro • Lime juice • Sea salt • Cumin • Black pepper • Parsley • Turmeric • Coriander • Chili powder (chili pepper, cumin, coriander, salt, oregano, garlic powder, cloves, silicon dioxide) • Cinnamon • Cloves • Nutmeg • Crushed red pepper flakes • Fennel seed • Cardamom • Fenugreek leaves.