Black Rice with Curry Seasonal Vegetables

Ingredients

• 2 cups black rice
• 4 cups water (or vegetable stock)
• 1/2 tablespoon kosher salt
• 2 sugar pumpkins (small, peeled, seeded, diced)
• 6 carrots (medium, I used purple and orange, peeled, diagonally sliced)
• 1 onion (medium, peeled, diced)
• 6 kale leaves (stems removed, chopped)
• 4 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1 1/2 cups raw cashews (toasted, see below)
• 1 tablespoon dill sprigs (for garnish, optional)
• 1 teaspoon fennel seeds (whole, slightly crush by hand with the back of a spoon to release oils)
• 3 teaspoons curry (ground)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 2 teaspoons kosher salt
• 1 teaspoon crushed black pepper
• 1/2 teaspoon ground cloves