• Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. • In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, peel and dice potatoes into 1⁄2-inch pieces. Trim, peel, and halve carrot lengthwise; cut crosswise into 1⁄2-inch-thick pieces. Peel and mince ginger. Finely chop cilantro. Peel and finely mince or grate garlic.

• Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium heat. Add potatoes, carrot, ginger, and mirepoix paste; cook, stirring occasionally, 4-5 minutes. • Stir in tomato paste, stock concentrates, curry powder, 1 1⁄2 cups water, and 1 tsp sugar (3 cups water and 2 tsp sugar for 4). Bring to a boil, then reduce to a low simmer; cover and cook until potatoes are tender, 12-15 minutes.

• Increase heat under pot with veggies to medium. Uncover and cook, stirring occasionally, until sauce has thickened, 5-7 minutes. Taste and season with salt and pepper if desired. • Stir in peas and half the cilantro. Remove from heat. TIP: If sauce seems too thick, stir in a splash of water.

• While potatoes cook, in a small bowl, combine garlic and 2 TBSP olive oil (4 TBSP for 4 servings). Microwave for 15-20 seconds; season with a pinch of salt and pepper. • Place naan on a baking sheet; bake on top rack until lightly golden, 5-7 minutes. • Remove from oven; brush top of naan with garlic oil.

• Divide aloo matar and rice between bowls. Garnish with remaining cilantro and serve with garlic naan on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***