Curried Rice
This is a little fiddly but my goodness..it’s tasty. Use as a side or eat as a complete meal. Cook extra for the next days lunch on the road.
Curried Rice
Ingredients
- 3 tsp Curry Powder (I used Korma which is quite mild)
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Paprika
- 1/2 tsp Chilli Powder (or more if you’re game)
- 40 g Butter (equiv to 3 tbsp)
- 1 Onion (finely diced)
- 3 tsp Crushed Garlic (I find the stuff in the jar is so convenient)
- 2 tsp Ginger (stuff in the jar again)
- 1 1/2 cups Basmati Rice (it doesn’t stick together like other rice can)
- 2 Small Carrots (grated)
- 2 cups Frozen Peas
- 1 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Cashews (roasted & salted cashews have more flavour than raw ones)
- 1/2 cup Coriander
- Yoghurt to serve
- 2 1/4 cups Chicken Stock (equiv to 560 ml)
Instructions
- Rinse the rice until water runs clear, then drain well (this will prevent it sticking together).
- Melt butter in a large saucepan over medium heat (you will need to use a large pan because of all the ingredients & the stock).
- Add the garlic & ginger, cook for 30 seconds or so. Add the onion & cook for 2 minutes until partly translucent.
- Add the grated carrot & cook for 2-3 minutes until softened.
- Add the rice & stir to coat all the grains. Add the curry powder, cumin, coriander, paprika & chilli powder & stir to coat the rice.
- Add the stock, peas, salt & pepper then stir. Make sure the rice is submerged in the liquid.
- When the liquid is simmering, stir once then place the lid on & turn the heat to low.
- Cook for 14 minutes without raising the lid.
- Remove from the heat & let stand for 10 minutes with the lid on.
- Remove the lid & gently fluff the rice. Add mot of the cashews & coriander & stor through.
- Place the rice on a serving bowl & sprinkle the rest of the cashews & coriander over the top/
- Serve with yoghurt on the side.
Notes
Keep the leftovers for lunch on the road. Some people say curry is even better the next day. It’s tastes great cold as well.