Curried Veggies

• Canola oil spray
• 2 garlic cloves, chopped
• 1/4 medium onion, halved and sliced
• 1 fresh jalapeno chile, stemmed, seeded, and chopped
• 1 cup basmati rice
• 1 cup plus 1 tablespoon vegetable broth
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 2 carrots, sliced into coins
• 1 parsnip, sliced into coins
• 2 cups cauliflower florets
• 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
• 2 cups fresh or frozen green peas

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Scatter the garlic, onion, and chile in the pot.
4. Rinse the rice in a strainer under cold water until the water runs clear, then add to the pot.
5. In a measuring cup, stir together the broth, garam masala, turmeric, and cumin.
6. Pour two-thirds of the broth over the rice.
7. Stir the rice to coat the grains and spread them evenly.
8. Add the carrots, parsnip, cauliflower, zucchini, and peas in layers in this order.
9. Pour the rest of the broth-spice mixture over all.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 567
13. Protein: 21g
14. Carbohydrates: 105g
15. Fat: 1g
16. Cholesterol: 0
17. Sodium: 314mg
18. Fiber: 20g

canola oil spray, garlic, onion, jalapeno chile, basmati rice, vegetable broth, garam masala, ground turmeric, ground cumin, carrots, coins, cauliflower florets, zucchini

Taken from www.epicurious.com/recipes/food/views/curried-veggies-378848 (may not work)