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Cook rice for 30 minutes in boiling water or as per packet's instructions.
Meanwhile, prepare the dressing by mixing the miso with the agave, hot curry, lime juice and ginger. Add water to reach the desire consistency. Let it sit while you cook the remaining ingredients. |
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| Chop the onion and pepper. Fry the onion in the coconut oil for a couple of minutes and then add the chopped pepper. Cook for a few minutes and add the chilli, lemongrass and curry powder and cook for a further minute. Add the pineapple and spinach to the pan. |
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| Heat a dry pan and toast the cashew nuts. Keep an eye on them as they burn quickly. |
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| When the rice is cooked, combine with the pineapple mixture. Add a drizzle of the dressing and serve. Top with toasted cashews, fresh coriander and a bit more of the dressing. |
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