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Masala Cashew Fried Rice with Burst Tomatoes, Green Beans & Cilantro Chutney
2 or 4 Serving Dinner

Masala Cashew Fried Rice

with Burst Tomatoes & Cilantro Chutney

Tags: Less Prep Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
460
FAT
21g
CARBOHYDRATES
65g
PROTEIN
14g


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INGREDIENTS

  1. 1 tbsp vegan butter
  2. 1 shallot, peeled and thinly sliced
  3. 6 oz green beans, trimmed and halved
  4. 6 oz grape tomatoes
  5. ¼ cup cashews
  6. 1 tsp garam masala
  7. 1 tsp cumin seed
  8. 1 tsp brown mustard seed
  9. 8.8 oz precooked brown rice
  10. 4 oz teen spinach
  11. 2 oz cilantro chutney
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
460
FAT
21g
CARBOHYDRATES
65g
PROTEIN
14g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the vegetables

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)

2
Toast spices

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.

3
Fry the rice

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.

4
Serve

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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