mothering outside the mainstream

basmati rice, pea and cashew salad

40 g butter or ghee

1/2 tsp turmeric

1/2 tsp salt

61/2 oz frozen peas

1/4 cup peanut oil

1 tsp yellow mustard seeds

1 tsp cumin seeds

1/4 cup currants

1 clove garlic, minced

1 or 2 green chillies, seeded and chopped (i left these out)

1 tsp madras curry powder

3.5 oz coconut cream

1 3/4 oz glace ginger (i used powdered, out of glace)

1/4 small red onion, finely chopped

1 tbsp chopped fresh mint leaves (i used 1 tsp dried)

1 tbsb chopped fresh coriander

1/2 cup shredded coconut (i used sweetened, it was what i had)

3.5 oz roasted cashew nuts, coarsely chopped

2 tsp shredded coconut to garnish

1. melt the butter in heavy based pan and stir in turmeric. add rice and salt and stir for 10-15 seconds. then pour in 1 1/2 cups of water. stir over high heat until boiling, then reduce the heat until gently simmering. simmer tightly covered without removing the lid for 13 minutes. remove pan from heat and leave for ten minutes without removing the lid, then fluff gently with a fork, add the peas, transfer to large bowl and allow to cool.

2. heat two teaspoons of the oil in a pan and stir in the mustard and cumin seeds. when the mustard seeds start to pop, add the currants, garlic, chillies and curry powder. stir to combine but don’t brown. stir in the coconut cream, remove from the heat and transfer to the bowl of rice and peas.

3. add the ginger, onion, herbs and the remaining oil to bowl. toss well and set aside for at least 30 minutes. just before serving, toss through the cashews and coconut. garnish with shredded coconut.

this is GOOD. not low fat or low carb, but GOOD.