Curried Rice with Onions and Cashews

Basmati rice has a nutlike flavor and aroma. Toasting the mustard seeds, curry, and turmeric releases their flavors, infusing the rice with a warm spiciness.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Protein: 2.5g
  • Carbohydrate: 18.2g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 278mg
  • Calories from fat: 42%
  • Fiber: 1.3g
  • Calcium: 18mg


  • 2/3 cup uncooked basmati rice
  • 1 tablespoon canola oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • 2 cups sliced onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 jalapeño pepper, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped dry-roasted cashews, salted


  1. Cook rice according to package directions, omitting salt and fat.
  2. . Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cover and cook 1 minute or until seeds pop. Reduce heat to medium, and stir in turmeric and curry. Add onion, ginger, and jalapeño; cook 13 minutes or until onion is tender and lightly browned, stirring frequently.
  3. . Add salt, sugar, and cooked rice to onion mixture, stirring well. Cook 3 minutes or until thoroughly heated. Stir in lime juice, and top with cashews.
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