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Curried Coconut Rice

2 tablespoons unsalted butter or canola oil or other flavorless vegetable oil
1 large onion, cut into 1-inch cubes
1 tablespoon finely chopped fresh ginger
2 garlic cloves, minced
1 tablespoon Madras style curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 teaspoon red pepper flakes, or more to taste
1 cinnamon stick
1 cup uncooked basmati rice
2 cups cauliflower florets broken into 1-inch pieces ( 1/2 medium head)
2 cups cubed ( 1/2-inch) peeled butternut squash or sweet potato (8 ounces)
1 cup (1-inch lengths) green beans (about 4 ounces)
1 cup frozen lima beans, thawed
1 cup cubed ( 1/2-inch) carrots (about 2 carrots)
2 cups reduced-sodium chicken or vegetable broth
1/2 teaspoon kosher salt
Freshly ground black pepper
2/3 cup half and half or whole milk
1/4 cup unsweetened dried coconut
1/2 cup coarsely chopped unsalted roasted cashews
Chopped cilantro


Melt the butter in a large wide saucepan, or deep skillet. Add the onion; cook, stirring, over low heat until golden, about 15 minutes. Add the ginger and garlic; cook, stirring, for 2 minutes. Add the curry powder, cumin, coriander, cardamom, red pepper flakes, and cinnamon; cook, stirring, for 1 minute. Add the rice; stir to coat with the spices, about 1 minute. Add the cauliflower, squash, green beans, lima beans, and carrots; stir to blend with the rice. Add the broth, salt, and a grinding of black pepper; heat to a boil over high heat. Stir thoroughly, making sure that all the rice is moistened. Cover and cook over low heat until the broth is absorbed and the rice is tender, about 15 minutes. Let stand, covered, off the heat, for 10 minutes before serving. Meanwhile, combine the half-and-half or milk and coconut in a food processor. Process just until blended, about 30 seconds. Heat the cashews in a small skillet over low heat, stirring, until toasted, about 3 minutes. Let cool, then coarsely chop. Just before serving, pour the coconut milk over the rice and gently fold together. Spoon the rice into a serving bowl. Sprinkle with the cashews and cilantro, and serve.

Source: www.cookstr.com