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Curried Brown Rice and Veggie Salad with Toasted Cashews

Aren’t these colors stunning? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!

Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!

Curried Brown Rice and Veggie Salad with Toasted Cashews | Letty's Kitchen

Click here to PIN Curried Brown Rice Salad with Toasted Cashews!


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Above and beyond pre-mixed blends, this curry is from scratch. For maximum flavor, garlic and fresh ginger, mustard seeds, cumin seeds, and ground turmeric are sautéed in coconut oil first. The spices, along with a fragrant cinnamon stick, are then cooked into the rice.

ingredients for Curried Brown Rice and Veggie Salad with Toasted Cashews

Edamame and cashews for a measure of protein, gorgeous nutritious confetti vegetables for crunch, and chopped dates for a bit of sweet, all tied together with an aromatic tamari and toasted sesame oil vinaigrette. This curried brown rice and veggie salad has everything you want in a vegetable-rice salad!

Curried Brown Rice and Veggie Salad notes:

Curried Brown Rice and Veggie Salad with Toasted Cashews overhead shot

About brown rice:

  • Nutritious high-fiber brown rice has a light tan color, nutlike flavor and chewy texture. All brown rice, regular, basmati, or jasmine, takes longer to cook than white rice—sometimes it feels like an eternity. I usually buy basmati brown rice from the bulk bins at our natural food store, though the other day, searching Amazon, I saw that Trader Joe’s sells a quick-cooking (15-minute) basmati brown rice. Interesting. I didn’t use the quick-cooking for this recipe but I’ll be trying it the next time I make this curried rice and veggie salad.


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