Curry Spiced Brown Rice
This delicious curry spice rice is the perfect flavorful addition to any meal. Plus it is vegan and gluten free!
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: Gluten-free, Indian, Vegan
Diet: Vegetarian
Servings: 6 servings
Calories: 397kcal
- 2 tablespoons coconut oil
- 1 cup raw or dry roasted cashews
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 1 cup uncooked brown rice
- 3 cups vegetable broth
- 3 ounces dried plums, chopped
- Salt and ground black pepper to taste
To Serve:
- Garnish with fresh cilantro
In a medium saucepan, melt 1 tablespoon of the coconut oil and add the cashews. Roast for 2-3 minutes or until the cashews just begin to lightly brown. Remove from the skillet and set aside.
In the same saucepan, met the other 1 tablespoon coconut oil and add the onion. Stir and cook until translucent, ~5 minutes. Add the garlic and spices. Cook another 1-2 minutes.
Add the brown rice and stir. Cook for 2 minutes to lightly brown the rice.
Add the broth and bring to a gentle simmer. Cover and continue to simmer for ~20 minutes or until the broth is absorbed and the rice is tender.
Turn off the heat, stir in the cashews and plums. Season with salt and pepper to taste.
Serving: 1serving | Calories: 397kcal | Carbohydrates: 51g | Protein: 7.5g | Fat: 19g | Saturated Fat: 7.5g | Sodium: 330mg | Fiber: 4g | Sugar: 9.5g