Meals and Courses

Carrot and Cashew Rice

cook 30 mins
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, sliced
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 250 g (8 oz) carrots, peeled and grated
  • 250 g (8 oz) basmati rice
  • 500 ml (17 fl oz) hot vegetable stock
  • 50 g (2 oz) cashew nuts
  • 2 tablespoons chopped coriander
  • salt and pepper
  • Heat the oil in a saucepan, add the onion and garlic and cook for 2–3 minutes. Stir in the spices and cook for 1 minute, then stir in the carrots and rice.
  • Pour in the stock and season with salt and pepper. Bring to the boil, then cover tightly and cook over a medium heat for 15 minutes. Remove from the heat and leave to stand for 10 minutes.
  • Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the cashews for 3–4 minutes, stirring frequently, until golden and toasted.
  • Fluff up the rice with a fork, then stir in the toasted cashews and coriander.
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