Golden Turmeric-Coconut Rice with Peas & Toasted Cashews
Fragrant basmati simmered in coconut milk, laced with earthy turmeric, dotted with sweet peas, and finished with buttery toasted cashews — an eye-catching side that steals the spotlight.
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Ingredients (serves 4) • 1 Tbsp coconut oil • 1 small shallot, finely minced • 1 cup (200 g) basmati rice, rinsed • 1 tsp ground turmeric • ½ tsp ground cumin • 1 cup (240 ml) coconut milk (full-fat) • 1 cup (240 ml) water • ½ tsp salt • ¾ cup frozen peas, thawed • ¼ cup unsalted cashews, toasted & roughly chopped • 2 Tbsp chopped fresh cilantro (optional)
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Instructions 1. Sauté aromatics – Melt coconut oil in a saucepan over medium heat. Add shallot; cook 2 min until translucent. 2. Toast spices & rice – Stir in rice, turmeric, and cumin; sauté 1 min to coat grains. 3. Simmer – Pour in coconut milk, water, and salt. Bring to a gentle boil, cover, reduce heat to low, and cook 15 min. 4. Finish – Remove from heat, fluff with a fork, fold in peas, re-cover 5 min to warm through. 5. Serve – Top with toasted cashews and cilantro. Pair with grilled fish, roast chicken, or enjoy solo!
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