Can I use white rice instead of brown basmati for this recipe?

While the recipe specifies brown basmati rice, you could substitute white basmati. However, cooking times and water absorption may vary, so you would need to adjust accordingly.

What is the best way to store leftover Curried Rice and Cashews?

Store any leftover curried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

Can I add other vegetables to this curried rice dish?

Absolutely! You could saute finely diced carrots or bell peppers with the onion, or stir in some frozen peas or spinach during the last few minutes of cooking for added nutrition.

Is it okay to omit the cashews or cilantro from the recipe?

Yes, while cashews add a delightful crunch and cilantro provides a fresh herbaceous note, you can omit either if you have allergies, dietary preferences, or simply don't have them on hand.

What if I don't have coconut oil for sauteing?

You can substitute another neutral oil like avocado or vegetable oil for sauteing the onion and garlic. While coconut oil adds a subtle flavor, the dish will still be delicious with an alternative.

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Curried Rice and Cashews
[Vegan]

CC By: Crissy Cavanaugh

Author Bio

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition,... Read More

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A warm bowl of Curried Rice and Cashews, garnished with fresh green cilantro and whole cashews, ready to be served.

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Discover more recipes with these ingredients

Curried Rice and Cashews [Vegan]

Dairy Free

Vegan

This rice is pretty much a big hug in a bowl, warming, comforting and healing!

Ingredients You Need for Curried Rice and Cashews [Vegan]

2 heaping tablespoons of coconut oil
⅓ cup onion, diced
3 cloves garlic, minced
1½ teaspoons curry powder
1 cup brown basmati rice
½ teaspoon sea salt
2 cups water (or veggie broth)
¼-1/2 cup cilantro, chopped
½ cup cashews

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How to Prepare Curried Rice and Cashews [Vegan]

Over medium-low heat sauté onion in coconut oil until translucent.
Add garlic and sauté until fragrant.
Stir in curry powder and sauté another minute.
Add rice and stir until coated in oil.
Add sea salt and water, bring to a boil, cover and reduce heat to low. Cook until liquid is absorbed and rice is tender.
Toss in cilantro and cashews, serve warm and enjoy!