INGREDIENTS (for 4 people)
- 2 Tbsp ghee
- 300g rice (preferably Jasmin)
- 600ml water
- 1 onion (finely diced)
- 1 large carrot
- 1 knob (approx. 3-4 cm) of ginger (grated)
- 1 lemon (squeezed and zested)
- 1 ½ tbsp turmeric
- 80g cashews
- 1 Tbsp honey
- ½ Tbsp curry
- 1 bunch of coriander (finely chopped)
- salt and pepper
PREPARATION
- We prepared the dish using our rice cooker, but it can also be done on the stove.
- Finely dice onion. Wash, peel, and chop carrot. Grate ginger. Zest and juice one lemon.
- Pre-heat the rice pot. Melt 2 tbsp of ghee, adding the onion and carrot. Sauté for 5 minutes. Add ginger and cook for another minute.
- Add rinsed rice and water to the pot. Season with turmeric, lemon juice and zest, salt and pepper and simmer for 20 minutes (or however long your rice-cooker takes).
- In the meantime, toast cashews in a pan on medium heat until golden brown. Add curry and honey and stir to coat for around 1 minute.
- Garnish with coriander and cashews.