- 2 tbsp (30 mL) butter or oil
- 1 cup (250 mL) each chopped onion, celery and carrots
- 2 tbsp (30 mL) curry paste
- 2 tbsp (30 mL) each cumin, cinnamon, cardamom, salt and pepper
- 2 cups (500 mL) *U.S. long grain white or brown basmati rice, rinsed and drained
- 4 cups (1 L) vegetable broth
- 2 cups (500 mL) diced tomatoes
- 2 cups (500 mL) chopped, cored red apple
- 1/2 cup (125 mL) roughly chopped cilantro, divided
- 1/2 cup (125 mL) each toasted cashews and coconut
* Rinsing your long grain basmati helps remove excess starch that sits on the un-cooked grains.
- In a large deep skillet, heat butter over medium high heat. Add onion, celery and carrots, cooking until onions are tender and golden, about 10 minutes. Stir in curry paste, cumin, cinnamon, cardamom, salt and pepper. Cook one minute. Stir in rice until each grain is coated with curry mixture. Increase heat to high, pour in broth, scraping bottom of pan to get all brown bits. Bring to boil, cover, reduce heat and simmer without stirring until rice is tender and all liquid has been absorbed, about 15 to 20 minutes. Remove from heat.
- Stir in tomatoes, apples and half of the cilantro. Cover and let stand for 5 minutes. Transfer to large serving platter. Sprinkle with remaining cilantro, cashews and coconut. Suggest serving with a cucumber raita.
For extra kick, add chopped chillies to the onion mixture.