Preheat the oven to 425 degrees F.
Make the rice: Bring the rice and 2 1/2 cups of water to a boil over medium-high heat in a medium saucepan. Cover, reduce the heat to medium-low and cook until the rice is tender and most of the water is absorbed, about 40 minutes. Remove the pan from the heat, and leave it covered for at least 10 minutes. Stir in 1 tablespoon of the oil and 1/2 teaspoon salt. Fluff the rice with a fork. Serve warm or at room temperature. (The rice can be made and refrigerated up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
Make the curried cauliflower: While the rice is cooking, toss the cauliflower with the remaining 2 tablespoon oil, curry powder and 1/2 teaspoon salt on a rimmed baking sheet and spread it out in an even layer. Roast until softened and browned in spots, about 25 minutes. Add the tomatoes, and stir to combine. Continue to bake until the tomatoes are soft, about 5 minutes. Set aside to cool slightly.
Make the chutney: Blend or pulse the spinach, cilantro, yogurt, 2 tablespoons water, jalapeno and 1 teaspoon salt in a blender or food processor until smooth and creamy. (The chutney can be refrigerated in an airtight container for up to 2 days.)
Microwave the peas in a microwave-safe bowl to just remove the chill, 1 to 2 minutes. Peel ribbons from the carrot with a vegetable peeler.
Build the bowls: Evenly divide the rice among 4 bowls. In each bowl, make neat piles or rows of the curried cauliflower, peas, carrots, cashews, potato sticks and green chutney.
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