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Tomato Cashew Rice (Vegetarian Version)

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Tomato Cashew Rice is a creamy, plant-based dish featuring a rich tomato and cashew sauce poured over fluffy rice. Infused with warm spices, this dairy-free, gluten-free meal is satisfying, vibrant, and perfect for a wholesome vegetarian dinner.

Ingredients

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  • 2 cups cooked white or brown rice
  • 1/2 cup cashews (soaked for 10-15 minutes)
  • 2 cups fresh or canned tomatoes (chopped)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp olive oil or coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 cup water or vegetable broth (for blending)
  • Fresh cilantro or parsley (for garnish)
  • 1 tbsp lemon juice (optional)

Instructions

  1. Soak cashews in hot water for 10–15 minutes, then drain.
  2. In a skillet, heat oil over medium heat. Sauté chopped onion until translucent, about 5 minutes.
  3. Add garlic and ginger. Cook for 1 minute until fragrant.
  4. Add tomatoes and cook for 8–10 minutes until softened and reduced.
  5. Transfer the cooked mixture and soaked cashews to a blender. Add water or broth and blend until smooth and creamy.
  6. Return the sauce to the skillet. Add cumin, coriander, turmeric, paprika, salt, and pepper. Simmer for 5–7 minutes to thicken slightly.
  7. Serve the sauce over warm cooked rice. Garnish with chopped cilantro or parsley and a squeeze of lemon juice if desired.

Notes

  • Use raw, unsalted cashews for best results.
  • High-speed blenders yield the smoothest sauce; a food processor works too.
  • Blend in coconut milk for a richer, creamier version.
  • Add sautéed spinach, peas, or roasted vegetables for variety.
  • Top with crispy tofu or chickpeas for a protein boost.

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