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