Ayurvedic Lemon Turmeric Rice with Roasted Curry-Honey Cashews

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


  • We prepared the dish using our rice cooker, but it can also be done on the stove.
  1. Finely dice onion. Wash, peel, and chop carrot. Grate ginger. Zest and juice one lemon.
  2. 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.
  3. 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).
  4. 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.
  5. Garnish with coriander and cashews.