Ingredients
Quantities for 3 servings.
Servings:(recipe makes 3)
Method
- 1Heat oil; toast cashews to golden, set aside.
- 2Crackle mustard, cumin and curry leaves.
- 3Add tomato puree, turmeric, chilli, salt; cook until oil separates, 5 min.
- 4Stir in rice and water; bring to a boil, cover and cook on low 14 min.
- 5Rest 8 min, fluff with cashews and lemon.
About this recipe
Vegan throughout.
