Ingredients

  • 1 cup Basmati Rice
  • 2 tablespoons olive oil
  • 2 teaspoons Curry Powder
  • ¼ tsp of cayenne pepper (optional if you like it spicy!)
  • 2 garlic cloves minced
  • 1 shallot thinly sliced
  • 2 teaspoons salt
  • 1 cup of Forager Project Half & Half
  • ½ cup of Forager Project Unsweetened Cashewmilk
  • ¼ cup of Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 tablespoon agave
  • 1 teaspoon of lime juice + zest of one lime
  • 1 head of cauliflower, cored and cut into bite sized florets
  • 1 cup of shelled peas

Optional garnish

  • Chopped toasted cashews
  • Cilantro Leaves
  • Toasted coconut flakes

Prep

Cook 1 cup of basmati rice per package instructions.

Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add curry powder and cayenne pepper, stirring into the oil. Toast spices until fragrant, about 1 minute.

Add garlic, minced shallot, and 1 teaspoon of salt. Cook until translucent and tender, 2-3 minutes.

Add Forager Project Half & Half, Unsweetened Plain Cashewmilk, and Unsweetened Plain Cashewmilk Yogurt, agave, lime juice, lime zest, 1 tsp of salt. Stir to combine and simmer for 3 minutes.

Add cauliflower florets, toss in curry sauce. Cook for 5-7 minutes until just tender.

Add one cup of shelled peas, cook for 2 minutes.

Divide basmati rice into shallow bowls, spoon curry over, and garnish with a dollop of cashew yogurt, coconut flakes, and cilantro leaves.

Curry
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