Coconut Curry Veggie Rice with Cashews

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 cup frozen peas
• 1 cup shredded carrots
• 1/2 cup diced bell pepper
• 1/4 cup unsalted cashews
• 1 tablespoon olive oil
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Rinse the jasmine rice until water runs clear. Drain well.
2. 2 Heat olive oil in a large skillet over medium heat. Add rice and toast for 2 minutes.
3. 3 Stir in curry powder and turmeric, cooking for another minute.
4. 4 Pour in coconut milk and vegetable broth. Bring to a simmer.
5. 5 Cover and cook for 15 minutes, or until rice is tender.
6. 6 Add peas, carrots, and bell pepper. Cover and cook for another 5 minutes.
7. 7 Stir in cashews and season with salt.
8. 8 Remove from heat, garnish with cilantro, and serve.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add chickpeas for extra protein.
• Use Thai red curry paste for a spicier kick.

Substitutions

• Substitute basmati rice for jasmine rice.
• Use almond milk as a lighter option for coconut milk.

Pairings

• Pairs well with grilled shrimp or tofu for added protein.

Nutrition

Tips

• Use any mix of veggies you have on hand.
• For extra richness, stir in a tablespoon of butter at the end.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan or a side of cucumber salad.

FAQ