Garam Masala Bowl with Turmeric Rice, Roasted Vegetables and Yogurt Dip

Ingredients

• 1 Red Onion
• 1 organic lemon (juice and zest)
• 0.5 tsp coarse salt
• 1 pinch raw cane sugar
• 1 red bell pepper
• 500 g Cauliflower
• 500 g Sweet potatoes
• 200 g Green beans
• 2 tbsp Coconut oil
• Salt
• 1 tsp garam masala
• 2 Garlic cloves
• 2 tbsp peanut oil
• 0.5 tsp turmeric powder
• 250 g ORYZA Ideal Rice
• 200 g yogurt (3.5% fat)
• 1.5 bunch cilantro (15 g)

Instructions

1. 1.

   Peel the onion and slice it into thin rings. Place the onion rings in a bowl, add half of the lemon juice, coarse salt, and sugar, then massage lightly. Set aside until serving.

2. 2.

   Halve the bell pepper, remove seeds, wash, and cut into thick strips. Clean and cut cauliflower into florets. Peel and dice sweet potatoes. Trim ends of green beans after washing them.

3. 3.

   Warm coconut oil in a small pot over low heat until liquid. Toss vegetables with the liquid coconut oil, salt, and Garam Masala in a bowl. Spread on parchment-lined baking sheet and roast in preheated oven at 200 °C (180 °C fan) for 15–20 minutes.

4. 4.

   Meanwhile, peel and finely chop garlic. Heat peanut oil in a pot, sauté garlic and turmeric for 2 minutes over medium heat. Add ORYZA Ideal Rice and pour in 500 ml boiling water.

5. 5.

   Simmer on low heat covered for 16–18 minutes. Fluff rice with a fork and let steam off briefly.

6. 6.

   For the dip, mix yogurt with remaining lemon juice and zest. Wash cilantro, dry, finely chop, and fold into yogurt. Season with salt to taste.

7. 7.

   Serve by placing turmeric rice and roasted vegetables in four bowls, arrange onion rings on top, drizzle with coriander yogurt dip, and garnish as desired.