Cashew Curry with Carrot Rice Recipe 🍚🥕🍛😊

Cashew Curry with Carrot Rice Recipe 🍚🥕🍛😊

Ingredients:

Cashew Curry:

1 cup cashews

1 tablespoon coconut oil or olive oil

1 medium onion, chopped

2 cloves garlic, chopped

1 piece of fresh ginger (about 2 cm), grated

1 medium tomato, chopped

1/2 red or yellow bell pepper, diced

1 cup coconut milk

1 tablespoon curry powder

1 teaspoon turmeric

Salt and pepper to taste

Fresh cilantro for garnish

Carrot Rice:

1 cup rice (preferably basmati)

2 medium carrots, grated

2 cups water

1 tablespoon olive oil

Salt to taste

Chopped parsley for garnish

Preparation:

Cashew Curry:

In a large skillet, heat the coconut oil and add the cashews. cashew nuts. Lightly toast until golden brown. Remove and set aside.

In the same frying pan, add the onion and sauté until golden brown. Add the garlic and ginger and sauté for another 1-2 minutes.

Add the tomato and bell pepper, sauté until the vegetables soften.

Add the curry, turmeric, salt and pepper, mixing well.

Add the coconut milk and cashew nuts and cook over low heat for about 10 minutes until the sauce thickens. Adjust the seasoning and garnish with fresh cilantro.

Carrot Rice:

In a pan, heat the olive oil and add the rice, stirring well to coat it.

Add the grated carrot, mix and sauté for another 2 minutes.

Add the water and salt. Cook over medium heat until the water evaporates and the rice is tender.

Garnish with chopped parsley and serve with the curry.

This combination is an explosion of colors and flavors, with the creamy curry and colorful rice perfectly complementing the meal.