Indian Rice with Cashews and Cooking For YOU!

“Alma, you are an amazing cook and I love how much you take care of us. Thanks for being you.”

That was such a nice comment. Do you know who wrote it? ME! Sometimes I make a dish that is so great that I am grateful to…me! Do you ever just eat a meal that you’ve prepared for yourself? Try it sometime.

Indian Rice With Cashews:

1 tsp of butter or ghee, Indian clarified butter
2 1/2 cups cooked rice, preferably basmati
5 chopped scallions
1 cup chopped cilantro, loosely packed
2 tsp minced ginger
one minced garlic clove
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp coriander
1 1/2 tsp curry powder
8 Oz. cubed tofu, firm style
2-3 oz. panir cheese, cubed (optional)
2 TBS shredded sweetened coconut
1/2 cup chopped cashews or almonds
crushed red pepper (optional for garnish)

heat up your butter in a large frying pan over low to medium heat. Add in garlic, ginger, scallions and cilantro. Stir for about 2 minutes.

Add in the rice and sprinkle in the salt, black pepper, coriander and curry. Stir all together until rice gets colored evenly.

Throw in the cubed tofu and panir if you are using it. Stir until the tofu gets heated through and then you are done. Top with chopped cashews, red pepper and coconut if you using it. Serves 3-4 people. Yum!

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7 Responses

  1. so funny Alma– I just did this yesterday. In the quiet of the middle of the day, I made myself something that I knew I'd love and that would be satisfying to cook and eat (non-dairy mac and cheese). Yay us! Jen

  2. Sounds good–I can't wait to make this recipe! Btw, I've made your green curry chicken twice now and love it. The only down side is that I'll have to find something new to order at Thai restaurants because it was my go to dish! -Jackie

  3. This is a great recipe. My children said they did not like tofu. They chowed this without realizing there was tofu in it. Yum yum.

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