Curried Rice Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
140 kcal
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Course
Side Dish, Main Course
Curried Rice Recipe
Description
Curried Rice Recipe infuses simple cooked rice with a mixture of warm spices and fresh vegetables for a vibrant side dish or light meal. Onions, carrots, and red bell peppers are softened in oil before the addition of a ginger-garlic paste and an assortment of spices like curry powder, cumin, cardamom, and turmeric. The rice is then simmered with stock, absorbing the aromatic flavors and moistening the grains. Once cooked, the rice is finished with garam masala, chili flakes, and chopped parsley for fresh brightness and subtle heat. Lemon juice adds a hint of acidity to balance the spices.
The texture is tender with a gentle bite from the long grain rice and softened vegetables, making it versatile for pairing with various protein dishes or enjoying on its own.
This recipe is suitable for those seeking a spiced rice that carries a range of flavors from earthy and warm to mildly spicy without overwhelming heat. The method allows for easily adjusting spiciness by swapping the pepper type or chili flakes amount.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped, medium
- 1 red bell pepper chopped (use other hotter peppers if you'd like)
- 1 carrot peeled and chopped, medium
- 1 tablespoon ginger-garlic paste
- 1 tablespoon yellow curry powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon Turmeric
- 1/4 teaspoon cardamom
- salt to taste
- black pepper to taste
- 1 cup long grain rice use basmati rice or Thai jasmine rice
- 2-1/2 cups vegetable stock or use chicken stock, or water
- 1 teaspoon garam masala or more to taste
- chili flakes red; fresh chopped; garnish
- parsley
- lemon
Instructions
- Heat the oil in a large pan to medium heat.
- Add the onion, peppers and carrots, and cook for 5 minutes to soften.
- Add the ginger-garlic paste and seasonings (curry powder, coriander, paprika, cumin, turmeric, cardamom, salt and pepper). Stir and cook for 1 minute.
- Add the rice and stock and stir. Cover and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not done enough, add a bit more water and stock and simmer longer.
- Remove from heat and fluff with a fork. Sprinkle with garam masala, chili flakes, fresh chopped parsley, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 169mg | 7% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2580IU | 52% |
| Vitamin C | 28mg | 31% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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