Masala Cashew Fried Rice
with Burst Tomatoes & Cilantro Chutney
INGREDIENTS
- 1 tbsp vegan butter
- 1 shallot, peeled and thinly sliced
- 6 oz green beans, trimmed and halved
- 6 oz grape tomatoes
- ¼ cup cashews
- 1 tsp garam masala
- 1 tsp cumin seed
- 1 tsp brown mustard seed
- 8.8 oz precooked brown rice
- 4 oz teen spinach
- 2 oz cilantro chutney
- 1 tbsp olive oil*
- Salt and pepper*
- *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.
INSTRUCTIONS
Heat butter and 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add shallot, green beans, tomatoes, and a pinch of salt and pepper. Cook until green beans start to brown and tomatoes are bright red and ready to burst, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil)
Add cashews, garam masala, cumin seed, mustard seed, and a pinch of salt and pepper to the skillet. Cook until spices are fragrant, 1 to 2 minutes. TIP: Spices cook quickly, so be sure to move to step 3 as soon as the mixture is fragrant.
Add precooked brown rice, spinach, and a pinch of salt to the the skillet with the vegetables and spices and stir to combine. Cook the rice, undisturbed, until it just begins to brown, 4 to 5 minutes.
Divide the masala cashew fried rice with burst tomatoes and green beans between bowls and drizzle with cilantro chutney. Tuck in!
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