Indian-Spiced Cauliflower and Potato Casserole

Ingredients

• 1 tbsp Ground Cumin
• ½ tsp Ground Ginger
• ½ tsp Turmeric
• ¼ tsp Cayenne Pepper
• ⅛ tsp Ground Cinnamon
• 1 cup Brown Rice
• 1 lb Yukon Gold Potatoes
• 4 cups Cauliflower Florets
• ½ cup Carrots
• 1 can (15 oz) Chickpeas
• 1 can (15 oz) Tomato Sauce
• 1 can (14.5 oz) Fire-roasted Diced Tomatoes
• ½ cup Frozen Peas
• ¼ cup Fresh Cilantro

Instructions

1. In a small bowl, stir together cumin, ground ginger, turmeric, cayenne, and cinnamon. Set spice mix aside.
2. In a large pot, bring 10 cups of water to a boil. Stir in the brown rice and cook for 15 minutes. Add the potatoes and cook 10 minutes more. Stir in the cauliflower florets and carrot and cook for 2 minutes. Drain and return everything to the pot.
3. Stir the chickpeas, tomato sauce, diced tomatoes, frozen peas, and spice mix into the pot. Season with salt and pepper to taste.
4. Preheat oven to 375°F. Spread the mixture into a 3-quart baking dish, cover tightly with foil, and bake for 25 to 30 minutes, until heated through and vegetables are tender.
5. Let stand 5 minutes before serving, then top with fresh cilantro.