This Coconut Curried Rice with Cashews is a flavorful and aromatic dish that combines the creamy richness of coconut milk with the warm spices of curry powder. The rice is cooked until fluffy and infused with the fragrant flavors. Topped with crunchy cashews, this dish is a perfect balance of textures and tastes. It's a versatile recipe that can be served as a main course or as a side dish to complement your favorite protein. With a preparing time of just 30 minutes, this recipe is a quick and easy option for a satisfying meal.
Ingredients
- 2 cups basmati rice
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cashews, chopped
- 2 tablespoons vegetable oil
- 2 cups water
- Fresh cilantro, for garnish
Directions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Add the curry powder, turmeric powder, cumin powder, salt, and black pepper to the pot. Stir well to combine the spices with the onion and garlic.
- Add the basmati rice to the pot and stir to coat the rice with the spices. Cook for 2-3 minutes, allowing the rice to toast slightly.
- Pour in the coconut milk and water. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
- While the rice is cooking, heat a small skillet over medium heat. Add the chopped cashews and toast them until they turn golden brown and fragrant. Set aside.
- Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Sprinkle the toasted cashews on top and garnish with fresh cilantro.
- Serve the Coconut Curried Rice with Cashews as a main course or as a side dish alongside your favorite protein.
- Enjoy the flavorful and aromatic combination of coconut, curry, and cashews!
