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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook potato, cauliflower and peas, if necessary. | 2. Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl. | 3. Combine black pepper, coconut milk, rice vinegar and curry powder in a blander and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt or pepper, if needed. | 4. Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in jalapeno if using and cilantro, taste and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate up to a day, bringing salad back to room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1 1/2 - 2	cups		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
potato	3/4	cup	cooked chopped	86.625	19.6762	2.3062	0.1013
cauliflower floret	3/4	cup	cooked	-	-	-	-
green pea	3/4	cup	cooked	88.0875	15.7144	5.8942	0.435
coconut milk	1/2	cup		276.0	6.648	2.748	28.608
rice vinegar	3	tablespoons		-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
jalapeno	1		stemmed seeded minced	1.6312	0.3656	0.0512	0.0208
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.