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1
Preheat the oven to 425 degrees F.
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2
Make the rice: Bring the rice and 2 1/2 cups of water to a boil over medium-high heat in a medium saucepan.
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3
Cover, reduce the heat to medium-low and cook until the rice is tender and most of the water is absorbed, about 40 minutes.
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4
Remove the pan from the heat, and leave it covered for at least 10 minutes.
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5
Stir in 1 tablespoon of the oil and 1/2 teaspoon salt.
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6
Fluff the rice with a fork.
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7
Serve warm or at room temperature.
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8
(The rice can be made and refrigerated up to 2 days ahead.
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9
Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
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10
Make the curried cauliflower: While the rice is cooking, toss the cauliflower with the remaining 2 tablespoon oil, curry powder and 1/2 teaspoon salt on a rimmed baking sheet and spread it out in an even layer.
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11
Roast until softened and browned in spots, about 25 minutes.
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12
Add the tomatoes, and stir to combine.
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13
Continue to bake until the tomatoes are soft, about 5 minutes.
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14
Set aside to cool slightly.
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15
Make the chutney: Blend or pulse the spinach, cilantro, yogurt, 2 tablespoons water, jalapeno and 1 teaspoon salt in a blender or food processor until smooth and creamy.
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16
(The chutney can be refrigerated in an airtight container for up to 2 days.)
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17
Microwave the peas in a microwave-safe bowl to just remove the chill, 1 to 2 minutes.
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18
Peel ribbons from the carrot with a vegetable peeler.
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19
Build the bowls: Evenly divide the rice among 4 bowls.
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20
In each bowl, make neat piles or rows of the curried cauliflower, peas, carrots, cashews, potato sticks and green chutney.
