Curry Leaf Rice with Cashews
How to make the best homemade Curry Leaf Rice. Our easy South Indian basmati recipe is healthy, gluten free, vegan and vegetarian.
Servings: 6
Calories: 242kcal
Equipment
- measuring cups
- measuring spoons
- Wok
- Wooden spoon
Ingredients
- 200 g Basmati Rice
- 1 tbsp Canola Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 20 Curry Leaves
- 100 g Raw Cashews
- 1 tsp Salt
Instructions
- Rinse the rice several times until the water runs clear. Drain, then transfer the rice to a small pan. Soak in 450 ml of water for 30 minutes.
- Set the pan over medium heat and bring to a boil. Cover and continue to cook over the lowest heat possible for 15 minutes. Remove from the heat, but keep the pan covered for 10 minutes.
- Set wok over medium heat. Pour in the oil and when it's hot add the mustard seeds. Allow to pop, then add the cumin seeds and curry leaves. Stir fry for 15 seconds. Add the cashews and salt, stir, and let the nuts turn golden brown. Tip in the rice and mix together, ensuring that the spices and nuts are fully combined throughout the rice. Serve hot.
Nutrition
Calories: 242kcal | Carbohydrates: 32.5g | Protein: 5.1g | Fat: 10.5g | Saturated Fat: 1.8g | Sodium: 393mg | Potassium: 143mg | Fiber: 1.1g | Sugar: 0.9g | Calcium: 23mg | Iron: 2mg
