Masala Cashew Fried Rice
with Burst Tomatoes & Cilantro Chutney
Masala refers to a mixture of ground spices in Indian cooking. The bold flavors of cumin, coriander, fennel, cardamom, black pepper, and cinnamon meld together for an aromatic twist on fried rice.
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- 2 tbsp vegan butter
- 1 shallot, peeled and thinly sliced
- 6 oz green beans, trimmed and halved
- 6 oz grape tomatoes
- 1/4 cup cashews
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 8.8 oz precooked brown rice
- 4 oz teen spinach
- 1/4 cup cilantro chutney
- 1 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Heat butter and 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add shallot, green beans, tomatoes, and a pinch of salt and pepper and cook until green beans start to brown and tomatoes are bright red and starting to burst, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil)
Add cashews, garam masala, cumin seeds, mustard seeds, and a pinch of salt and pepper to skillet with vegetables. Cook until spices are fragrant, 1 to 2 minutes. (TIP: Spices cook quickly, so move to step 3 as soon as the mixture is fragrant.)
Stir rice, spinach, and a pinch of salt into vegetables and spices. Cook, undisturbed, until rice begins crisp and pop, 4 to 6 minutes.
Divide masala cashew fried rice with burst tomatoes and green beans between bowls and drizzle with cilantro chutney. Tuck in!