![]() ![]() This includes using first- and third-party cookies which store or access standard device information such as a unique identifier. If you agree, we will also use cookies to complement your shopping experience across Amazon stores as described in our Cookie Notice. We also use these cookies to understand how customers use our services (for example, by measuring site visits) so we can make improvements. ![]() Top with some cilantro and the rest of the onions and serve that shit up right away.We use cookies and similar tools that are necessary to enable you to make purchases, to enhance your shopping experiences, and to provide our services, as detailed in our Cookie Notice. To serve, fluff the rice with a fork, fold in the veggies, three-quarters of the onions, the nuts, and raisins.Sprinkle the turmeric mixture over about half of the cooked rice and let it sit with the heat off for a minute to absorb. Reduce the heat to low, cover, and cook until the rice is tender and the liquid has evaporated, 15 to 20 minutes. Add the veggie broth and bring it all to a simmer. Add the rice, cinnamon, bay leaf, garam masala, ginger, and garlic and sauté that shit until the spices start to smell all delicious, about 1 minute. Make the rice: In that same damn pot, warm up the coconut oil over medium heat.Remove from the heat, remove all the veggies from the pot, and set them off by the onions. Fold in the chickpeas, garam masala, garlic, and ginger and cook for another minute to get the spices all mixed up. Toss in the cauliflower, green beans, and carrot and sauté that shit around until they start to soften up and get browned in a few spots, about 5 minutes. ![]() ![]()
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