Sweet and Spicy Cauliflower, Carrots and Mango over Basmati Rice is another nod to the delicious flavors of Indian cuisine. Its sweet, savory, and spicy all at the same time. Basmati rice is a traditional rice of Indian cuisine, but any of your favorite brown rice varieties will work too. You’ll find both white and Brown Basmati Rice at the grocery store, and of course, health authorities recommend we choose the brown. Try it, and see if you notice a difference in aroma or flavor from your regular variety of brown rice.
- 1 tsp - cumin seeds
- 1 Tbs - coriander powder
- 1 tsp - crushed red pepper flakes
- 1 tsp - red chili powder
- 1 tsp - turmeric
- 1/2 medium - poblano chili pepper, seeded and chopped
- 1/4-inch piece - ginger root, finely grated
- 1 medium head - cauliflower, stem removed, chopped into bite-size pieces
- 1 16 oz pkg - baby carrots
- 2 cups - mango chunks, fresh or frozen
- 1 cup - water
- 1 Tbs - brown sugar (firmly packed)
- 8 cups - cooked brown basmati rice
- 2 Tbs - chopped cilantro (optional)
- Mix together the coriander powder, red pepper flakes, chili powder, and turmeric. Set aside.
- Preheat a large pot over medium heat until a droplet of water dropped on the hot surface dances around. Add the cumin seeds , and stir constantly until the seeds become aromatic - about 20 seconds. Add the ground spices all at once and stir for a few seconds to toast, being careful not to burn them. Stir in the chopped pepper and ginger.
- Add the cauliflower, carrots, mango, and water. Cover and cook until all the vegetables are tender, about 15-20 minutes, stirring occasionally to coat the vegetables with the spices. When the vegetables are tender, remove the lid and cook a few more minutes until the the water evaporates. Sprinkle the brown sugar over top and stir to coat. Salt to taste.
- Serve over the cooked brown rice, and garnish with the chopped cilantro.
Nutrition (per serving): 584 calories, 86% calories from carbohydrates, 8% calories from protein, 6% calories from fat, 14.6g fiber.