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
- 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. - Add the rice, 1.2 litres (5 cups) of
water, turmeric and salt to a pot and cook
according to the packet instructions. - When the rice is done, switch off the
heat and stir in the lemon juice and zest.
Fluff the rice and let it stand. - 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. - 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