Curried Rice with Raisins and Cashews

This curried rice with raisins and cashews offers big flavor with little effort. Savory and sweet, the mild curry flavor is sure to please all the palates at your table.

Today’s rice dish recipe calls for an ingredient that, frankly, doesn’t get much use in my kitchen and that’s curry powder. This is definitely something I need to change because every time I make this side dish, I’m reminded of how much I love the amazing flavors that curry powder provides.

Curry powder is a pulverized blend of a variety of spices and seeds. This spice blend typically includes coriander, turmeric, fenugreek, cumin, and ginger, along with other ingredients like celery seed, cinnamon, cloves, nutmeg, fennel seed, cardamom, garlic, onion, bay leaves, chili pepper, and black pepper. While the taste of curry powder varies depending on the mix of spices used, this unique seasoning blend creates a flavor profile that is savory and sweet, earthy and smoky, and warm and spicy.

Curry powder (image by Candi from Pixabay).

Contrary to popular belief, curry powder isn’t typically used in traditional Indian cooking. It was actually a spice blend created by the British. They found that by combining spices representing the wide range of Indian flavors, they could mimic the taste of Indian food.

There are countless curry powder blends from around the world, all offering their own unique flavor profile. Jamaican curry powders often feature warm, sweeter spices like allspice, cinnamon, cloves, and anise. Thai curry powders seem to showcase seasonings that bring a bright tanginess such as lime peel and lemongrass. In my little corner of the world (Midwest, USA), I was surprised to find more than just standard curry powder at grocery store. There was hot Madras curry powder and red curry powder, both of which bring heat to the mix with the chili peppers they contain. I also stumbled upon Thai yellow curry powder. It has a very interesting and extensive list of ingredients – onion, garlic, tomato powder, ginger, coriander, basil, red pepper, turmeric, fenugreek, cumin, parsley, jalapeño, black pepper, allspice, and cardamom.

Curry powder adds wonderful flavor to soups, stews, and sauces. Use it as a dry rub on roasted vegetables, as well as chicken, seafood, lamb, and tofu. Stir it into hummus, chicken salad, and even scrambled eggs. It’s uses are really endless.

Store curry powder in a cool, dark place. If you purchased the spice blend in bulk, transfer it to a container with a tight-fitting lid. When properly stored, it should keep for three to four years. You can test the flavor potency of older curry powder by rubbing a small amount between your fingers. If the aroma is strong and fresh, it’s good to use. If the flavor is barely detectable, it’s time to buy a new jar.

To your health,

Darlene

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CURRIED RICE with RAISINS and CASHEWS

Yield: 6 servings

Serving Size: 1/2 cup

Prep: 10 minutes

Ready: 35 minutes

INGREDIENTS

• 2 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter)

• 1/2 cup diced onion

• 1 clove garlic, minced

• 1 teaspoon grated ginger root

• 1 teaspoon curry powder

• 1 cup dry instant brown rice

• 2 cups water

• 1/3 cup golden raisins

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/4 cup lightly salted cashew halves, roughly chopped

• 3 tablespoons thinly sliced green onion (green tops only)

DIRECTIONS

1. In a large skillet, heat butter and oil blend over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic, ginger root, curry powder, and rice and continue to sauté 1 to 2 minutes, stirring constantly.

2. Add water and raisins to skillet, stir to combine, and allow mixture to come to a simmer. Reduce heat to low, cover skillet with a tight-fitting lid, and cook for 20 minutes.

3. Remove lid, fluff rice with a fork, and stir in salt and pepper. Transfer to serving bowl, garnish with cashews and green onion, and serve.

Nutrition Information per Serving

160 Calories, 7 g Total fat, 2 g Saturated fat, 0 g Trans fat, 5 mg Cholesterol, 193 mg Sodium, 23 g Total carbohydrate, 2 g Dietary fiber, 7 g Total sugars, 0 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 18 mg (2%) Calcium, 1 mg (6%) Iron, 158 mg (4%) Potassium

© 2024 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC

Curried Rice with Raisins and Cashews

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