Hello, dear community and friends greetings. A couple of weeks ago we were traveling to New Hampshire to visit family. During my stay there I made some food it was a kind of tutorial and enjoyment. My sister-in-law loves to learn ideas about vegan food, this recipe is made for her tutorial. I did not intend to post in Hive, but since I have sufficient photos, I thought it could fit here.
INGREDIENTS; 
1 white onion 1 tomato 2 Portobello mushrooms 1 tsp chopped ginger 1 tsp chopped garlic 1 jalapeno green chili
2 different kinds of squashes
seasoning, there were no Indian spices. I used what was available: 1 tsp sea salt, 1 tsp American curry powder, 1/2 tsp coriander turmeric mixture. 2 tbsp olive oil 2 cups of basmati rice. 
1/2 can of coconut milk
1/2 cup of cashews 2 tbsp almonds
Sliced mushrooms, onion, tomatoes, chili pepper, chopped ginger and garlic.
The hard part is cutting squash, my husband helped me cut it. then I cleaned and cut away peels and made those squashes into chunks.
Washed rice and cooked using 1/2 tsp salt and 1 tsp olive oil.
Began with roasting nuts in a pan with a few drops of oil. after roasting them were kept aside.
In the same pan stirred mushroom slices and, using little oil, I cooked them halfway. This is the first time I have used Portobello mushrooms.
According to my understanding, when they were ready, I kept them aside.
In the pan, added 1 tbsp of oil and stirred in chopped ginger and garlic. As soon as it was aromatic added onion and chili slices and stirred them until they cooked. Added seasoned squash chunks and stirred to avoid burning. Added tomato slices and covered and cooked for 2-3 minutes on low heat.
Added coconut milk and cooked until the squash turned tender.
In an oven tray, first layer the squash mixture. and then spread rice on the top of the squash. And set mushrooms on top of the rice.
Cooked in the oven for around 5 minutes at 350 F.
While serving, topped with roasted nuts.
We all enjoyed that dinner. thank you for stopping by.
