Keukenhof Gardens Lisse Netherlands

1 T. vegetable oil
2 cloves garlic, minced
1 tsp. chopped fresh ginger
1 tsp. Chinese five-spice powder
1 tsp. ground cumin
1/4 tsp. cayenne
1/4 tsp. turmeric
1 tsp. salt
1/2 c. chicken broth or homemade stock
1 c. unsweetened coconut milk
2 medium red potatoes, peeled and cut into 1” chunks
1 medium head cauliflower, broken into 1” florets
1 lb. green beans, stemmed and cut into 2” pieces 1/2 cup cashews
1/2 pound plum tomatoes (about 4), cut into wedges
3 tablespoons chopped cilantro

Preheat oven to 350 degrees F.  Bring water to a boil in large Dutch oven or heavy kettle with tight fitting cover.  Add rice, cover and bake for 30 to 45 minutes (until water has been absorbed and rice is tender.)In a large saucepan, heat the oil over moderately low heat. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer.   Meanwhile, in separate saucepan, cover potato chunks with water, bring to boil and simmer until tender.  Drain and mash.  Stir in the cauliflower and green beans, cover, and cook over low heat until they are almost tender, about 12 minutes.  Stir in the cashews, tomatoes, cilantro, mashed potatoes and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam about 2 minutes longer.  Serve immediately.

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