What is rice and curry made of?

- 1 large onion, thinly sliced

- 1 tablespoon crushed ginger

- 2 tablespoons crushed garlic

- 1 teaspoon ground cumin

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon ground chili powder

- 1/4 teaspoon cayenne pepper

- 1/2 cup vegetable broth

- 1/2 cup plain yogurt

- 2 cups cooked jasmine rice

- 1/4 cup chopped fresh cilantro leaves

- 1/4 cup salted cashewnuts

- Vegetable oil, for frying

Optional ingredients

- For a vegetarian version, replace the chicken with chickpeas, tofu, or tempeh.

- For a vegan version, omit the yogurt.

- Add chopped tomatoes, bell peppers, green beans, or other vegetables to the curry for a more substantial dish.

- Serve the rice and curry with your favorite condiments, such as chutney, raita, or pappadums.

Instructions

1. Heat a large skillet or wok over medium heat. Add the oil, then add the onion and cook until it is softened and translucent, about 5 minutes.

2. Add the ginger, garlic, cumin, cinnamon, turmeric, chili powder, and cayenne pepper and cook for 1-2 minutes more, or until the spices are fragrant.

3. Add the vegetable broth and bring to a boil, then reduce heat and simmer for 5 minutes.

4. Stir in the yogurt and cook for 1 minute more, or until the sauce is heated through.

5. Add the cooked rice and stir to combine.

6. Garnish with the cilantro and cashewnuts and serve immediately.