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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