Coconut Curry Cashew Rice (Vegan)
Created by KittenCal on April 2, 2013
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #8841
Ingredients
- 2 tablespoons Earth Balance non-dairy spread (or other vegan spread)
- 1 small onion, finely chopped
- 1 large garlic love, minced
- 1 1/2 cups COOKED brown rice
- 1 teaspoon curry powder (or to your taste)
- 2 cups coconut milk
- 1 cup vegetable broth (or 1 cup water and 1 veggie bouillon cube or equivalent veggie broth powder)
- Sea salt and pepper, to taste
- 1/3 cup chopped cashews, toasted
How to Make
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Step 1: Melt non-dairy spread in saucepan; add onion and cook until softened.
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Step 2: Add garlic and curry; cook 1 minute.
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Step 3: Add rice; cook 1 minute.
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Step 4: Add coconut milk, veggie broth; simmer uncovered about 5 minutes, until liquid is just above rice and you see air holes forming. Cover immediately, reduce heat to low and simmer for 15 minutes without lifting lid.
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Step 5: Let stand for 10 minutes, then mix in salted cashews.
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Step 6: Season with sea salt and pepper if desired.
Nutritional Facts
- Serving Size: 1 (324.6 g)
- Calories 295
- Total Fat - 8.3 g
- Saturated Fat - 3.4 g
- Cholesterol - 13.8 mg
- Sodium - 504.8 mg
- Total Carbohydrate - 48.1 g
- Dietary Fiber - 2.1 g
- Sugars - 1.5 g
- Protein - 7.9 g
- Calcium - 171.5 mg
- Iron - 0.7 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.2 mg