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Vegan Spicy Rice with Okra & Cashew Nuts

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April 3, 2016 by marksetchfield

CASHEW_RICE.pngServes 6, prep time 10 minutes, cooking time 30 minutes

INGREDIENTS
2 tbsp coconut oil
1  chopped onion 
3 garlic cloves, crushed
1/2 teaspoon cayenne pepper
3 vegetable stock cubes
4 sprigs of fresh thyme
1 can of chopped tomatoes
1 chopped tomato
1 can of boiling water
16 okra pods sliced
1 cup of cashew nuts

1 cup long grain rice
1 tbsp of chopped coriander stalks
1 seeded chopped tomato
Salt and pepper

METHOD
Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring for three minutes until softened. Add garlic, cayenne pepper and season. Add a tin of boiling water, crumble in the stock cubes, add the thyme and chopped tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 15 minutes. Then turn up the heat to medium. Stir in the cashew nuts, okra chopped tomatoes and rice; you may need to add some more water. Simmer and stir occasionally, for 15 minutes until okra and rice is cooked. Remove from the heat and top with spring onions and chopped tomatoes.
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