Cashew, Coconut & Carrot Rice - Another Pantry

Ingredients

• Begin by sautéing the cashews in some olive oil in a medium-sized saucepan, cooking just until they begin to brown.
• Add in the carrots and spices, and fry off for about 5-8 minutes until the carrots begin to soften.
• Add in the coconut, followed by the water and bring to the boil.
• Serve on a big platter whilst hot, garnished with a generous sprinkling of pomegranate seeds and some coriander.