Coconut Turmeric Rice with Cashew Curry
Veggie, Vegetarian, Gluten-Free · Sauce
30 min
Cook time
4
Servings
420
Calories
5
Steps
- Prepare the Rice: In a medium saucepan, combine 2 cups of jasmine rice, 1 can of coconut milk, 1 cup of water, 1 teaspoon turmeric, and a pinch of salt. Bring to a boil, then cover and reduce to a simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.
- Make the Cashew Curry: In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon freshly grated ginger, cooking until the onion is translucent. Stir in 1 chopped bell pepper and 1 cup of chopped carrots, cooking for an additional 5 minutes.
- Add Spices and Cashews: To the skillet, add 1 tablespoon of curry powder, 1 teaspoon of cumin, and 1/2 teaspoon of chili flakes (optional for extra heat). Cook for 1 minute until fragrant. Mix in 1 cup of cashews and cook for 2 more minutes.
- Simmer: Pour in 1 can of diced tomatoes and 1 can of coconut milk, bringing the mixture to a simmer. Let it cook uncovered for 10 minutes, or until the sauce thickens slightly.
- Combine and Serve: Fluff the cooked turmeric rice with a fork and serve topped with the cashew curry. Garnish with fresh cilantro and a squeeze of lime juice for added zest.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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