Carrot curry with cashew paste

Ingredients

Black rice

• Black rice (uncooked) – 500 g
• Water – 900 ml
• Salt – 8 g

Fat and aromatics

• Coconut oil – 90 g
• Yellow onion (peeled) – 360 g
• Garlic – 40 g
• Fresh ginger – 60 g

Vegetables

• Organic carrots (peeled) – 1,500 g
• Peeled tomatoes (canned) – 800 g

Liquids, sweetness and acidity

• Coconut milk – 1,000 ml
• Vegetable stock – 200 ml (as needed)
• Coconut sugar – 30 g
• Lime juice – 50 ml

Spices (ground blend)

• Turmeric – 9 g
• Coriander seeds – 9 g
• Cumin – 7 g
• Fenugreek – 3 g
• Cloves – 6
• Whole cinnamon – ¼ stick
• Bay leaves – 3
• Curry leaves – 3 dried (or 1 fresh sprig)

Cashew paste and seasoning

• Cashews – 200 g
• Water for cooking the cashews – enough to cover
• Salt – 18 g (to taste)
• Fresh cilantro – 30 g

Method

Rice

1. Rinse the rice and cook it in salted water for 30–35 minutes, until tender.
2. Let it finish under a lid.

Cashew paste

1. Cook the cashews in water for about 25 minutes.
2. Drain the water and blend into a smooth paste.

Spice base

1. In a dry pan, toast the coriander, cumin, fenugreek, cloves, cinnamon and bay leaves.
2. Let cool and grind finely.

Curry

1. Heat the coconut oil in a pot, add the ground spice blend and curry leaves, and fry for up to 1 minute.
2. Add the onion and fry for 5–7 minutes, then the ginger, and after 3 minutes the garlic.
3. Once fragrant, add the tomatoes and reduce for 5–7 minutes.

Carrots and finishing

1. Add the carrots, stir and sauté for 5 minutes.
2. Pour in the coconut milk (topping up with stock to cover if needed), salt, and simmer for 15–25 minutes depending on how soft you want them.
3. Stir in the cashew paste and simmer for about 3 minutes.
4. Season with salt, lime juice and sugar, and sprinkle with fresh cilantro.

Serving

Per serving, about 200 g of carrot curry and 150 g of cooked black rice. Garnish with cilantro and lime.

Key ingredients

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Cashews

Healthy fats and magnesium; blended, they naturally thicken sauces without dairy.

Coconut milk

Plant fat for creaminess without dairy; medium-chain fats.

Turmeric

Curcumin — strong anti-inflammatory and antioxidant effects; traditionally supports the liver and digestion.

Ginger

Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Black rice

Anthocyanins (antioxidants) and fibre; a striking colour and texture.

Cinnamon

Stabilises blood sugar, warms, adds aromatic sweetness without sugar.

Cumin

Supports digestion and eases bloating; a source of iron.

Coriander seeds

Soothes digestion and gently cools the heat of spices.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Why it’s good for the body

• Carrots provide beta-carotene for skin and eyesight.
• Cashew paste brings healthy fats and creaminess without dairy.
• Turmeric and ginger are traditional anti-inflammatory spices.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• The curry holds up very well — fine for serving the next day too.
• Cashew paste thickens naturally, no cream needed.