Risotto with curry and coconut milk | Quick and creamy

Rinse the basmati rice in a colander under cold water and then cook it according to the instructions on the package (white basmati rice is usually cooked for 15–20 minutes in 1.5–2 times the volume of salted water).

Meanwhile, toast the cashew nuts in a dry pan (about 1–2 minutes over low heat is enough) and set them aside for now. Next, heat 1 teaspoon of olive oil in the pan, add the chopped green parts of the spring onions and fry them over medium heat for 1–2 minutes until golden; for the last 30 seconds, add the beans (or peas) to the pan and let everything warm through together. Then remove the pan from the heat.

Once the rice is cooked, prepare a deep pan (or pot), pour in the coconut milk, add the curry powder, turmeric, lime zest, and salt, and heat everything over medium heat until the mixture begins to bubble (this will take about 1–2 minutes). Then add the cooked rice to the mixture, stir, and heat for another 1–2 minutes. Next, season the mixture with lime juice and remove the pan from the heat.