Coconut Curried Rice With Cashews Recipes
THAI COCONUT CURRY RICE (EASY VEGAN & GLUTEN-FREE RECIPE)
This Thai Coconut Curry Rice recipe is vegetarian, vegan, and gluten-free. Ready in just 30 minutes!
Provided by Alia | Everyday Easy Eats
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 3-4 minutes, until slightly softened.
- Add the garlic, ginger, and curry paste and cook for another minute until fragrant.
- Stir in the broth, coconut milk, and rice. Increase heat to high and bring mixture to a boil.
- Reduce the heat to low. Cover and cook for 15-20 minutes, until all of the liquid is absorbed and the rice is cooked through.
- Stir in the lime juice. Serve warm, garnished with optional toppings if using.
Nutrition Facts : Calories 428 kcal, Carbohydrate 58 g, Protein 6 g, Fat 20 g, SaturatedFat 17 g, Sodium 419 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
COCONUT CURRIED RICE WITH CASHEWS
Coconut curried rice.
Provided by SkeezicksDuke
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine coconut water, rice, chicken bouillon, curry powder, cinnamon, chili powder, turmeric, and black pepper in a pot; bring to a boil. Reduce heat to low and simmer for 6 minutes. Stir cashews into rice mixture and cook for 2 minutes more. Let stand for 2 to 3 minutes; fluff rice with a fork.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 19.2 g, Cholesterol 0.2 mg, Fat 3.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 508.3 mg, Sugar 0.3 g
INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC
A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.
Provided by MICHELLE0011
Categories Side Dish Rice Side Dish Recipes
Time 27m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 55.8 g, Cholesterol 2 mg, Fat 25.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 14.5 g, Sodium 791.7 mg, Sugar 9.5 g
COCONUT CURRY RICE
Fragrant yellow rice with a touch of curry and spices, cooked in coconut milk and topped with roasted peanuts and fresh coriander (cilantro). Scrumptious! Serve hot or at room temperature, on it's own or as a side to satay chicken or vegetarian cuisine. Inspired by a Zatarain's recipe. Note: This is not an overly hot and spicy dish, as written, but very delicious. We like it light to medium spicy so the other ingredients' delicate flavors aren't lost in the heat; it's just a matter of taste. If you like more heat and spice, adjust the seasonings as needed (you can use hot madras curry, and hot peppers for the mild ones). Enjoy!
Provided by BecR2400
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
- Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
- Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
- Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
- May be served hot or at room temperature.
CURRIED RICE PILAF WITH CASHEWS
Yield Makes 4 (side dish) servings
Number Of Ingredients 10
Steps:
- Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
- Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.
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