Celery-Rice Curry

Serves: 4
Total Calories: 293


2 tablespoons olive oil
3 cups chopped celery
1 medium large onion chopped
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 1/2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon mustard powder
1 cup basmati brown rice rinsed and drained
1 3/4 cups boiling water
1/2 teaspoon sea salt
1/3 cup raisins
1/3 cup lightly toasted whole cashew nuts


1. Heat the oil in a large skillet over medium-high heat. Add the celery, onion, ginger, curry powder, turmeric, cumin, and mustard powder. Stir for 2 to 3 minutes or until the onion and celery begin to soften and the spices are browned and aromatic.
2. Add the rice to the skillet, and stir for a minute or so.
3. Add the salt to the boiling water and carefully pour over the vegetable-rice mixture. Stir once, cover, and reduce the heat to low. Simmer for 45 minutes or until the water is absorbed and the rice is tender. Remove from the heat.
4. Add the raisins to the skillet, fluff the rice with a fork, then cover and let steam for 5 minutes. Garnish with cashews before serving.

Nutritional Facts:

Serves: 4
Total Calories: 293
Calories from Fat: 78

This Celery-Rice Curry recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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