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Sweet Coconut Curry Risotto

Sweet Coconut Curry Risotto

Our friend Gina Fontana—better known as Healthy Little Vittles—delivers you a delicious 20-minute, one-pot weeknight meal! This Sweet Coconut Curry Risotto with golden raisins, roasted cashews, and mint is a winner of a dinner.

Yield: 2-4 servings


Featured in this Recipe

Curry, Sweet

Sweet Curry


Jar, 1/2 Cup, 2 oz.


  • 1 can coconut milk
  • 1/2 lime, juiced
  • 1 teaspoon minced garlic
  • 1/2 cup diced onion
  • 1 cup uncooked rice
  • 1 cup vegetable broth
  • 1/2 cup golden raisins
  • 1 cup roasted cashews
  • fresh mint, for garnish

Preparation Instructions:

Heat a large skillet over medium heat. Add the coconut milk, lime juice, and sweet curry powder. Bring it to a low simmer whisking frequently.

Next, add the garlic and onion. Add the rice and stir to combine. Stir frequently to avoid sticking to the bottom of the pan until the coconut milk mixture absorbs into the rice, about 5-7 minutes. Add the vegetable broth and raisins and reduce the burner heat to low. Stir continuously until the rice thickens and the vegetable broth also absorbs into the rice, about another 5-7 minutes.

Add the roasted cashews and stir to combine. Serve immediately into bowls and garnish with fresh mint.



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