Curry Rice with Chicken, Shrimp and Vegetables Recipe

Ingredients

• 1 1/2 cup basmati rice
• Olive oil
• 3 cups water
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 2 Nantes carrots, quartered lengthwise, sliced
• 2 celery stalks, sliced
• 350 g boneless and skinless chicken thighs, diced
• 2 tablespoons curry powder
• 1 tablespoon of honey
• 1 teaspoon dried oregano
• 1 teaspoon Provence herbs
• 340 g raw shrimp size 41-50, peeled and tails removed
• 1 small zucchini, diced
• 1/2 red bell pepper, diced
• 200 g sweet peas, trimmed and halved
• 1 cup chopped cashews + a little for serving
• The juice of 1/2 lemon + a little for serving
• A small handful of fresh cilantro, finely chopped + a little for serving
• Salt and pepper from the mill