Olive Oil Cauliflower Frozen Peas Green Bell Pepper Russet Potato Vegetable Broth Basmati Rice Raw Cashew Pieces Coconut Milk Garam Masala Turmeric Star Anise Coriander Ginger Garlic
Cook cashew pieces in heated oil until golden brown, then set aside.
Cook onion until just softened, then add in garlic and ginger and cook for a minute or two.
Add more oil along with the cinnamon, cloves, bay leaves, coriander, garam masala, cayenne pepper, star anise, and turmeric. Cook until fragrant.
Stir in potato, bell pepper, cauliflower, and salt. Cook for 20 minutes, stirring often. Then stir in the peas.
Add rice, broth, and coconut milk and bring to a boil, then reduce heat to low and simmer for 20 minutes. Sprinkle with the cooked cashew pieces and fresh cilantro.