Golden Carrot Curry with Coconut Jasmine Rice and Toasted Cashew Relish

Ingredients

• •2 tablespoons olive oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground turmeric
• •2 teaspoons curry powder
• •1 teaspoon ground cumin
• •1/2 teaspoon paprika
• •1/4 teaspoon cayenne pepper (optional, for heat)
• •4 medium carrots, peeled and sliced
• •1 can (14 ounces) coconut milk
• •1 cup vegetable stock
• •1 teaspoon salt (or to taste)
• •3/4 cup jasmine rice
• •1 1/2 cups water
• •1/4 teaspoon salt (for rice)
• •1/2 cup roasted unsalted cashews, roughly chopped
• •2 tablespoons fresh cilantro, chopped (for garnish)
• •Lime wedges (for serving)

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until softened and translucent.

2. 2

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Add the ground turmeric, curry powder, cumin, paprika, and cayenne pepper (if using). Stir well to toast the spices for 1 minute.

4. 4

   Add the sliced carrots to the pot and toss to coat them in the spice mixture.

5. 5

   Pour in the coconut milk and vegetable stock, then season with 1 teaspoon of salt (or to taste). Stir to combine and bring the mixture to a gentle simmer.

6. 6

   Cover the pot and let the curry cook for 20-25 minutes, stirring occasionally, until the carrots are tender and the sauce has thickened slightly.

7. 7

   While the curry is cooking, rinse the jasmine rice under cold water until the water runs clear. Combine the rice, 1 1/2 cups of water, 1/4 teaspoon of salt, and a splash of coconut milk (optional) in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

8. 8

   In a dry skillet over medium heat, toast the chopped cashews for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.

9. 9

   Serve the curry over the coconut jasmine rice, then garnish with toasted cashews and fresh cilantro. Serve with lime wedges on the side for a burst of freshness.