The best recipe for Curried Rice and Cashews

Curried Rice and Cashews

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

Every ingredient in this recipe has some sort of healing quality, especially the curry powder, garlic and coconut oil.

curried rice and cashews vegan gluten free recipe

Here’s why:

Without getting too technical, turmeric, one of the main ingredients of curry powder has been proven to protect against cancer, reduce inflammation and may prevent against alzheimer’s disease thanks to its active component curcumin.

Garlic has been used for eons as an antibacterial/antiviral, but it is also used to decrease inflammation, reduce risk of cancer and aid in heart health due to its powerful sulfur-containing compounds. Some eat it raw to reap the most benefits!

Don’t even get me started on the benefits of coconut oil! Not only do I add it to just about every recipe I make, I also slather it on my kids, feed it to my dog and make deodorant with it! Coconut oil was feared for years due to its high saturated fat content, but that fear was put to rest when studies showed there wasn’t enough correlation with the consumption of saturated fat and heart disease. I was thrilled to hear the latest version of the Dietary Guidelines for Americans did not place an upper limit on fat intake. You can read more about coconut oil from a past post coconut oil benefits.

A shout out also to the cashews for adding protein, healthy fat, minerals and antioxidants!

Curried Rice and Cashews

The best recipe for Curried Rice and Cashews

Course Main Course, Side Dish

Cuisine American, Gluten Free, Vegan

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 274kcal

Cost $

Ingredients

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

How many Ounces Are in a Cup?

How many Grams are in a Cup?

Instructions

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 🙂

Cristina C. RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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Curried Rice and Cashews, Vegan and Gluten-Free