Mango Black Rice with Cashew Curry Sauce

Recipe
Nutrition
My Notes

This uniquely gorgeous dish is bursting with creamy curry flavors. Black rice is quickly becoming the rice of choice for foodies, and for good reason! It's high in fiber, iron and Vitamin E, and it keeps a delightfully chewy (rather than mushy) texture when cooked. It also makes any plate look more beautiful, espcially when topped with bright fruits and veggies. This dish has our all-time favorite combo: fresh broccoli, fresh cauliflower and fresh mango. Now, let's eat! 

2663 people are cooking this
91% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
  • Black rice
    1⁄2 cup
  • Water
    1⁄4 cup
  • Fresh broccoli
    1 head
  • Fresh cauliflower
    1⁄2 head
  • Fresh mango
    1
  • No-salt canned garbanzo beans
    1 cup
  • Cilantro
    1⁄2 cup
  • Garlic
    1 clove
  • Cashews
    1⁄4 cup
  • Curry powder
    1 tsp
Optional
  • Salt & pepper
    to taste
Directions (55 min • Intermediate)
  1. Cook the rice. Add the dry rice to a pot. You will need 1.75 times as much water as rice (1 cup rice + 1.75 cups water). Add water to the pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 25-35 minutes or until the water is absorbed and the rice is soft. Check on the rice periodically to prevent any sticking or burning on the bottom. Remove from the heat, fluff with a fork, and enjoy! Looking for a faster option? Cook in a rice cooker or just use pre-cooked/frozen rice.
  2. Produce Prep- Rinse and cut the fresh broccoli and fresh cauliflower into bite-size pieces, removing the stems. Peel the fresh mango and cut the fruit off the pit. Chop the fruit into cubes. Rinse and drain the canned garbanzo beans. Rinse and chop the cilantro. Peel the garlic.
  3. In a steamer basket over boiling water, add the fresh broccoli and fresh cauliflower florets. Steam until tender, but still slightly firm.
  4. When the black rice is finished, add the steamed vegetables, fresh mango, cilantro and beans to a pot with the black rice and cover while you prepare the sauce.
  5. In a high-speed blender or food processor, combine the cashews, garlic, curry powder and water and blend until completely smooth and creamy.
  6. Transfer black rice mixture to a bowl and top with sauce. Season with salt and pepper to taste.
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