South Indian Tomato Rice with Cauliflower and Peanuts

Steps

1. Prep first: rinse the rice until the water runs mostly clear and drain; slice the onion, mince the garlic and jalapeño, grate the ginger, chop the tomato, cut the cauliflower into florets, and dice the carrot and red bell pepper.
2. Heat one third of the canola oil in a Dutch oven over medium heat. Add the peanuts and toast, stirring, 2 to 3 minutes until golden. Scoop them onto a plate and set aside for garnish.
3. Add the remaining two thirds of the canola oil to the pot. Add the onion and cook 6 to 7 minutes until soft and golden at the edges.
4. Stir in the garlic, ginger and jalapeño and cook 1 minute until fragrant.
5. Add the turmeric, cumin, chili powder and black pepper and stir 30 seconds.
6. Add the tomato and tomato paste and cook 6 to 8 minutes, stirring and mashing, until the tomato breaks down into a thick sauce.
7. Stir in the cauliflower, carrot and red bell pepper and cook 3 minutes to coat in the tomato mixture.
8. Add the rice and stir 1 minute so every grain is coated. Pour in the water, add the salt and bring to a boil.
9. Cover, lower the heat to low and simmer 15 minutes, until the rice has absorbed the liquid.
10. Scatter the peas over the rice, cover again, turn off the heat and let stand 10 minutes so the peas warm through and the rice firms up.
11. Drizzle the lime juice over the rice and fluff gently with a fork. Serve topped with the toasted peanuts and cilantro.