Superfood - March-April 2017

(Marcin) #1
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

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