Creamy Coconut Cashew Curry with Turmeric Rice and Fresh Mango Chutney

Ingredients

• •1 cup basmati rice
• •1/2 teaspoon ground turmeric
• •1 cup coconut milk
• •1 tablespoon coconut oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon grated ginger
• •1 tablespoon curry powder
• •1/2 teaspoon ground cumin
• •1/2 teaspoon paprika
• •1/4 teaspoon chili powder
• •1 cup vegetable broth
• •1 can (14 oz) chickpeas, drained and rinsed
• •1/2 cup raw cashews
• •1 medium carrot, thinly sliced
• •1 cup fresh spinach leaves
• •Salt to taste
• •1 ripe mango, peeled and diced
• •1 tablespoon lime juice
• •1 tablespoon honey or maple syrup
• •1/4 teaspoon ground cinnamon
• •Fresh cilantro for garnish

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 1/2 teaspoon ground turmeric, 1 3/4 cups water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

2. 2

   Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. 3

   Mix in the curry powder, ground cumin, paprika, and chili powder. Stir well to coat the onions with the spices and cook for 1-2 minutes to toast the spices lightly.

4. 4

   Pour in the coconut milk and vegetable broth, whisking to combine. Add the drained chickpeas, raw cashews, and thinly sliced carrot. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally, until the carrots have softened and the flavors have melded together.

5. 5

   Add the fresh spinach leaves to the curry and stir until wilted. Season with salt to taste. Reduce the heat to low and keep warm until ready to serve.

6. 6

   To make the mango chutney, combine the diced mango, lime juice, honey or maple syrup, and ground cinnamon in a small bowl. Mix well and set aside, allowing the flavors to meld together.

7. 7

   To serve, spoon the turmeric rice onto plates or bowls and top with the creamy coconut cashew curry. Add a generous dollop of mango chutney on the side. Garnish with fresh cilantro and an optional squeeze of lime juice for extra brightness. Enjoy!