1 jar Maya Kaimal Madras Curry
1 can (14 oz) coconut milk
½ cup raw, whole cashews
1 cup cooked rice, plus more for garnish
1 tablespoon chopped fresh cilantro, plus more for garnish
4 lime wedges
Combine Madras Curry, coconut milk, and cashews with 1 cup water in a medium soup pot. Bring to a simmer and cook gently, stirring occasionally, until cashews are thoroughly hot, about 5 minutes.
Add the rice and cilantro and stir until the rice is heated through. Ladle into soup bowls and serve with lime wedges and extra cilantro.