Curried Rice And Green Beans Food

CURRIED RICE AND GREEN BEANS

Steps:

• 1. Heat oil in medium saucepan. Add mushrooms and garlic; cook and stir over medium-low heat about 5 minutes.
• 2. Add curry powder and cumin seed, if desired; cook and stir 30 seconds.
• 3. Add chicken broth; bring to a boil. Stir in green beans and rice. Reduce heat to low. Cover and simmer about 18 minutes or until rice is tender and liquid is absorbed.
• 4. Stir in Canadian bacon and pepper, and salt if needed. Heat just until bacon is hot.

CURRIED RICE AND BEANS

Steps:

• Prepare rice with broth and curry separately. Saute onion, garlic until soft.
• add remaining ingredients, add rice. Serve.

VEGETARIAN BEAN CURRY

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

CAULIFLOWER & GREEN BEAN CURRY

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.