Superfood - March-April 2017

SUPERFOOD

WORLDWIDE CURRIES

L emon Cashew Rice

( I ndia)

INGREDIENTS

• 80g (3oz) raw cashew nuts


• 575g (1lb 4oz) rice


• 1 tsp turmeric


• pinch of salt


• juice of 1 lemon


• pinch of lemon zest


• 1 tbsp vegetable oil


• 2 tsp mustard seeds


• 12 curry leaves


• handful chopped fresh coriander,
  to serve

SERVES: 8

PREP TIME: 5 MINUTES

COOKING TIME: 30 MINUTES

1. Roast the cashew nuts in a frying pan
   over medium heat for a couple of minutes
   until golden. Remove from the heat and
   set aside.


2. Add the rice, 1.2 litres (5 cups) of
   water, turmeric and salt to a pot and cook
   according to the packet instructions.


3. When the rice is done, switch off the
   heat and stir in the lemon juice and zest.
   Fluff the rice and let it stand.


4. Heat the oil in a large heavy pan over
   medium heat. Add the mustard seeds and
   curry leaves, cover the pot and cook until
   the mustard seeds start to pop.


5. Mix in the rice and switch off the heat.
   Top with the roasted cashews. Add some
   chopped coriander before serving.

PER SERVING 179kcals, 4.6g protein, 7.1g fat

(2.2g saturates), 25g carbs, 1.3g fi bre, 1.1g sugar,

<0.1g sodium

WORLDWIDE

Enjoy these healthy curries with fl avours from diff erent

parts of the world, by Bintu Hardy

20

SF9_P20-25 Bintu Curries SHSD.indd 20 27/01/2017 16:56