Easy Curried Rice Food

QUICK AND EASY VEGETABLE CURRY

Quick and Easy Vegetable Curry image

A very quick and easy curry to serve up with rice and a salad.

Provided by Mai Forrester

Categories Main Dish Recipes Curries Vegetarian

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g

EASY CHICKPEA CURRY WITH BASMATI RICE

Easy Chickpea Curry with Basmati Rice image

In summers, I'm always inventing dinner ideas that are healthy yet are quick and easy.... So, I can serve homemade dinner in no time and keep my family's health in-check.Served with side of lite-cooked (do check notes on this one) Basmati Rice, easy Chickpea Curry makes flavorful and protein-rich vegetarian main course. Plus just 25 minutes quick cooking promise, always encourages me to serve this on weekdays!Now before I get carried away with the detail of just how fabulous this recipe tastes, let me clarify a few things...Curries are staple "dinner" in my home. Ranging from Indian Daal (lentils) to Chicken Curries, we Indians, LOVE our "Curry Dinners"! Generally speaking, looking at restaurant food outside India, you might think.... "Curry Dinner! So Heavy!! Everyday!!!" That's not true, AT ALL! Indian, everyday curry dinners are very lite and easy on stomach. And, they are not called curries! Curry is, European originated name, given to spiced-Indian-food. In Indian Cuisine, we actually have a name for each of these curries but no one will address it as "curry"....... Like for this one, if you ask: "What's for dinner?" It is, Channa Chawal or Chickpea Rice. As you can plainly see in the images, this is not a heavy-on-masala kind of Chickpea Curry. And it has cooling touch of yogurt, mixed-in at the end of cooking, for a very balanced and mild curry flavor, and subtle tang of yogurt.Oh... I should probably mention as well, that Yogurt and Rice is one staple meal, in Indian cuisine, for a very lite and easy-on-stomach meal. Often, when we eat out or when it's very hot and humid... You know, kinda days when it does not feel great to eat heavy food..... On such days, yogurt-and-rice is most popular "lite meal", in many parts of India. Mixing yogurt into Chickpea Curry provides a light balance to this traditional curry. Also, I used fresh tomatoes and onions to keep the traditional Indian flavor, then added a mild curry powder to spare you from using/buying a long list of Indian Spices. If you fan of Indian cuisine, I'm sure you'll have some curry powder in your pantry. However, don't worry, if you don't want to use/have curry powder. I have simple fix for you. Just mix equal amount of ground turmeric, paprika, coriander powder, cumin powder and half amount of garam masala, then use 1 tsp out of this mixture. Keep rest in an air-tight container to use in next curry dish. :) It is that simple!What's all about Lite Cooked Rice?Before we get into details of lite-cooked Basmati rice, I must tell you that Basamati Rice are long grain and thin rice which cook in 10-12 minutes vs regular thick and short-grain rice need about 20 minutes to cook. So, if you not using Basmati, make sure to adjust the cooking time accordingly.Now, about lite cooking method. Traditionally, a cup of rice use 2 cups of water to cook fully. At end of the cooking, water will be fully absorbed by rice. I do that when I'm making any kind of one-pot pilaf. However, for my everyday dinner-rice, I use 3 cups of water instead of 2 cups, and at end of cooking, I drain the excess water just like you would drain extra pasta water. Draining rice water reduces starch-content of cooked rice and makes'em lite and fit for everyday consumption. So, if you really like to keep your starch-intake in-check, always cook rice with extra water and drain the excess starch water. Trust me, rice don't really need fancy rice-cookers or much attention to cook. Just water and rice... vigorously boiling until rice are cooked and then draining excess make fluffy and much-lite rice for every day consumption!Diet Info: Chickpea Curry Dinner is Gluten Free and can be vegan with just one simple change. To keep this Chickpea Curry dairy-free... just replace yogurt with a mild and low-fat Coconut Milk. Vegan, Gluten Free, or just on tight schedule... Whatever you're weekday eating need, you can enjoy a little bit of Indian comfort without a side dish of guilt... that too in just 25 minutes!

Provided by Savita

Categories Curry Main Course

Time 25m

Number Of Ingredients 14

Ingredients

1 Cup Basmati Rice
3 Cup Water
1/4 tsp Kosher Salt
2 Cup Chickpeas, cooked, or 16 Ounce Can of chickpeas, rinsed
2 Cup Vegetable Stock, low sodium stock or water
2 Shallot Onions, small, or 1/2 of a medium red onion
2 Tomatoes, medium tomatoes
1/2 tsp Cumin Seeds
2 tbsp Canola Oil, or olive oil
1 tsp Ginger Garlic Paste, Or 1-2 garlic cloves and 1/2 inch ginger
1 tsp Curry Powder, if using mild curry powder, add 1/2 tsp paprika or 1/4 tsp chili flakes
1/4 Cup Yogurt, plain, non-fat yogurt, at room temprature
2 tbsp Cilantro, plus more for garnish, optional
Salt, adjust per taste

Steps:

Rinse basmati rice under running water. Add to a pot with 3 cups of water and salt. Bring water to boil on high heat, then continue boiling rice for 10-12 minutes or until rice are done to your liking. Once rice are cooked, drain excess water as you would from pasta. Cover and set aside.
In a food processor, coarse chop/process onion, tomato, garlic, 2 tbsp cilantro, and ginger (if not using paste) Also, remove yogurt from fridge, add 2 tbsp water, mix well, and set aside.
In a wide saute pan, heat canola oil. Add cumin seeds and let'em sputter for 20 seconds. Now, add onion and tomato mixture with ginger and garlic. Cook until water evaporates and mixture is soft with little oil showing on sides. (about 5-6 minutes on medium heat)
Add all dried spices and saute for 1 minute.
Now add drained, cooked chickpeas, followed by vegetable stock (or water if using). Stir to combine and bring to boil on high heat.
Reduce heat to medium and cook until water has been absorbed by sauce and consistency has thickened (about 5-7 minutes on medium-high heat). (no water running on sides as it is absorbed by chickpeas making curry thick, as seen in picture.)
Switch off the heat, add yogurt into chickpeas while continuously stirring the curry. Very important to keep stirring the gravy while you add yogurt or yogurt might curdle. Taste and adjust salt. Serve over rice with garnish of cilantro and enjoy!

CURRY FRIED RICE

Curry Fried Rice image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons vegetable oil
1 large egg, beaten
6 scallions, roughly chopped
2 teaspoons curry powder
Kosher salt and freshly ground black pepper
4 cups cooked rice
Sesame oil, for drizzling

Steps:

Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.

CURRIED RICE PILAF

Curried Rice Pilaf image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

CURRIED RICE

Curried Rice image

An easy Curried Rice recipe

Categories Rice Side Steam Vegetarian Curry Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons olive oil
4 teaspoons curry powder
2 cups long-grain white rice
3 1/4 cups water
2 teaspoons salt

Steps:

Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

ONE-PAN CHICKEN RICE CURRY

One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

QUICK CHICKEN CURRY

Quick chicken curry image

Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!

Provided by Kathryn

Categories Main dishes

Time 15m

Number Of Ingredients 13

Ingredients

2 teaspoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 14.5 oz. can diced fire-roasted tomatoes, drained
1/3 cup low-sodium chicken broth (see notes)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
Chopped fresh parsley or cilantro
Chopped peanuts (optional)

Steps:

Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
Stir in chicken until warmed through, 1-2 more minutes.
Turn off the heat and stir in the Greek yogurt until just combined.
Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CURRIED RICE & EGG SALAD

Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Categories Side dish

Time 37m

Number Of Ingredients 12

Ingredients

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

Steps:

Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

EASY CURRY FRIED RICE

Easy Curry Fried Rice image

This Easy Curry Fried Rice uses day-old rice to get a crispy, nutty texture, and a toasty flavor. Toss it with veggies and a scrambled egg for fried rice perfection.

Provided by Dana Sandonato

Categories Main Course

Time 30m

Number Of Ingredients 15

Ingredients

4 cups cooked day-old rice (*See notes)
2 TBSP olive oil
3 garlic cloves, thinly sliced
1 yellow onion, finely diced
1 rib of celery, thinly sliced
1 large carrot, shredded (approx. 1 cup)
1 cup roughly chopped mushrooms
2 eggs, beaten
1.5 TBSP curry powder
2 TBSP Tamari or low-sodium soy sauce
1/2 cup frozen peas
1/2 cup frozen corn
Kosher salt and cracked black pepper, to taste
1/4 cup thinly sliced scallions
Freshly chopped parsley, for garnish ((optional))

Steps:

Heat oil in a large skillet or wok over moderate heat.
Add the garlic and onions, and simmer until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning.
Add the celery, carrots, and mushrooms. Simmer for approx. 5 minutes or until veggies are tender.
Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.
Sweep the vegetables to the side of the pan; add a bit more oil if needed. Add the beaten eggs to the center of the pan and allow to cook briefly, dragging your spatula through the cooking egg to create ribbon-like chunks off egg - same way you'd treat an egg when making them scrambled. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.
Add the rice to the skillet in batches, stirring to coat. Add the tamari or soy sauce and mix well.
Finally, add the scallions, frozen peas, and frozen corn (the frozen peas and corn will thaw very quickly once they're tossed in with the hot food).
Bring the heat to medium-low and press the rice down into the pan, flattening it with your spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that time is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this process 3-5 times, until you get the amount of crispiness in your rice you desire. Season with salt and pepper, to taste, if needed.
Remove skillet from heat, garnish with freshly chopped parsley (optional), and serve.

Nutrition Facts : Calories 493 kcal, ServingSize 1 serving

SIMPLE CURRIED RICE

Simple Curried Rice image

Make and share this Simple Curried Rice recipe from Food.com.

Provided by BeccaB3c

Categories Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups uncooked instant rice
3 cups water
1/2 teaspoon salt
1 tablespoon instant minced onion or 3 tablespoons minced onions
2 teaspoons instant chicken bouillon or 2 chicken bouillon cubes
1 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon instant minced garlic or 1 garlic clove, minced

Steps:

Cook rice as directed on package and stir in remaining ingredients with the water.
Cook until liquid is absorbed and rice is tender.

CURRIED RICE

Curried Rice image

I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups uncooked long grain rice
1 medium onion, chopped
3 tablespoons butter
3 cups chicken broth
3/4 teaspoon each dried basil, marjoram, thyme and sage
1/2 teaspoon salt
1/2 teaspoon curry powder

Steps:

In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CURRIED CHICKEN & CASHEW RICE

Curried chicken & cashew rice image

Whip up a curry in next to no time - perfect for those evenings when you're too tired to be in the kitchen for long

Provided by Silvana Franco

Categories Dinner, Main course

Time 5m

Number Of Ingredients 7

Ingredients

1 tbsp curry paste
1 chopped chilli , if you like spicy food
250g pack cooked basmati rice
some shredded cooked chicken or turkey
a handful of frozen peas
50g pack roasted cashews
a squeeze of fresh lemon juice

Steps:

Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice. Serves 2.

Nutrition Facts : Calories 428 calories, Fat 19 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.18 milligram of sodium

EASY CURRIED RICE

Easy Curried Rice image

This recipe has great curried flavor. Our family has made this over and over because it is so easy. Tastes great and costs little. Great for college students. (McCormick Hot Madras Curry Powder is what we use.)

Provided by pGfagt

Categories Kid Friendly

Time 25m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup uncooked rice
1 -2 tablespoon cooking oil
2 cups water
1 tablespoon instant minced onion
2 teaspoons chicken bouillon
3/4 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon instant minced garlic
1/2 teaspoon salt

Steps:

Heat oil and uncooked rice in medium sauce pan on Medium High Heat. Stir and let rice fry briefly adding water just before rice begins to turn brown. ( It won't take long ) Add the rest of the ingredients. Bring to full boil. Stir and reduce heat to Low. Cover and simmer for 20 minutes.

Nutrition Facts : Calories 423.7, Fat 7.5, SaturatedFat 1.1, Sodium 619, Carbohydrate 80.1, Fiber 1.9, Sugar 0.9, Protein 6.8

SIMPLE BEEF CURRY WITH RICE

Simple Beef Curry With Rice image

This stewed curry beef can be added to the rice or served separately over the rice. It's a simple budget beef recipe with curry powder for flavor.

Provided by Diana Rattray

Categories Entree Dinner

Time 2h45m

Yield 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds beef chuck (stewing beef, lean)
Salt and black pepper
1/2 cup all-purpose flour
1 tablespoon vegetable oil
3/4 cup very hot water
2 cups hot cooked rice
1 tablespoon of curry powder or more, to taste
1 tablespoon chopped pimiento

Steps:

Gather the ingredients.
Cut the stew beef into small 1/2-inch cubes. Sprinkle the beef with salt and freshly ground black pepper and then toss with the flour.
Heat the vegetable oil in a heavy skillet over medium-high heat. When the oil is hot, brown the beef, turning to brown all sides.
Add the hot water to the pan and bring to a boil. Reduce heat, cover, and simmer for 2 hours. Check occasionally and add more water if necessary.
Cook the rice following package directions.
Add the curry powder and pimientos to the beef and mix well.
Taste and adjust seasonings.
Add the rice to the beef or serve the beef on a bed of rice.
Enjoy!

Nutrition Facts : Calories 236 kcal, Carbohydrate 35 g, Cholesterol 21 mg, Fiber 2 g, Protein 11 g, SaturatedFat 1 g, Sodium 164 mg, Sugar 0 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

CURRIED RICE SALAD

Curried Rice Salad image

An old school rice salad made with just 5 ingredients.

Provided by Libby Hakim

Categories Salad Side Dish

Time 15m

Number Of Ingredients 5

Ingredients

2 cups cooked rice ((from about 2/3 cup uncooked rice))
1/3 cup sultanas
1/3 cup roasted and salted peanuts
2 teaspoons Keen's curry powder ((or a similar curry powder))
2 tablespoons olive oil ((or canola oil or your preferred oil))

Steps:

Allow cooked rice to cool.
Mix all ingredients together in a bowl and serve.
Store in the fridge.

Nutrition Facts : Calories 183 kcal, Carbohydrate 23 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 37 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

CURRIED RICE WITH RAISINS

Curried Rice With Raisins image

Curried rice recipe contains rice, curry powder, raisins, and onion. This is an easy, tasty stovetop rice dish.

Provided by Diana Rattray

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons butter
1 small onion (chopped, about 1/4 cup)
1 cup uncooked long-grain rice
2 cups chicken broth or beef broth
1/4 cup raisins (golden or brown)
1 teaspoon curry powder

Steps:

Melt butter in a heavy medium saucepan over medium heat.
Add onion and cook for about 5 minutes, until soft and just beginning to turn yellow.
Add rice and stir to coat well with the butter. Add broth, raisins, and curry powder . Stir to combine ingredients.
Cover the pan and bring to a boil .
Reduce heat; simmer for 20 minutes, or until rice is tender and liquid has been absorbed.

Nutrition Facts : Calories 173 kcal, Carbohydrate 21 g, Cholesterol 23 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 517 mg, Sugar 6 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g

EASY CURRY RICE

Easy Curry Rice image

Simple and nice rice dish.

Provided by nickval2010

Categories Side Dish Rice Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 3

Ingredients

2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder

Steps:

Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g

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EASY CURRY FRIED RICE - DISHES & DUST BUNNIES

In a large frying pan, heat the oil on medium heat. Cook the onion and garlic in the oil for a couple of minutes until softened, Add the curry powder, salt and garam masala to the …
From dishesanddustbunnies.com
Servings 6
Estimated Reading Time 3 mins
Category Side
Total Time 15 mins

Add the peas to the pan and cook for a couple minutes so that they are coated in the seasonings.

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EASY CURRY CAULIFLOWER RICE (FLUFFY AND DELICIOUS) – NO ...

Home » Recipes » Low-Carb Keto Vegetable And Side Dish Recipes. Easy Curry Cauliflower Rice (Fluffy And Delicious) Published: Jun 7, 2019 · Modified: Feb 6, 2022 · By …
From ditchthecarbs.com
4.8/5 (11)
Total Time 10 mins
Category Dinner, Side Dish, Vegetables
Calories 28 per serving

To make the cauliflower rice, place chunks of cauliflower into your food processor and pulse with the blade until "rice" pieces are formed. You can see how here.
In a saucepan, place all the ingredients and mix. Cook on medium heat until the cauliflower rice has cooked and the stock has been absorbed or evaporated to ensure you don't end up with soggy "rice". Stir continuously, but gently

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EASY CURRIED CHICKEN AND RICE - HEALTHY FOOD GUIDE

Add curry powder and ground spices and stir-fry for about 1 more minute. 3 Add rice, tomatoes, water and browned chicken. Stir to combine. Bring to the boil then reduce heat …
From healthyfood.com
5/5
Total Time 30 mins
Category Mains
Calories 366 per serving

1 Heat oil in a heavy-based cast-iron casserole or large pot. Add chicken and cook each side for 3–4 minutes until lightly browned.
2 Set browned chicken aside and add onion and garlic to casserole. Cook, stirring frequently, until onion is soft and starting to brown. Stir in carrot and capsicum. Cook for 2–3 more minutes. Add curry powder and ground spices and stir-fry for about 1 more minute.
3 Add rice, tomatoes, water and browned chicken. Stir to combine. Bring to the boil then reduce heat to a gentle simmer and cover with a close-fitting lid. Cook for 15–20 minutes, stirring every 3–4 minutes to prevent ‘catching’ on the bottom, until rice is cooked through. If mixture is too dry before rice is cooked, add an extra 1/2 cup water.
4 When rice is cooked add chickpeas, frozen peas and season to taste with salt. Heat gently until peas are cooked then stir in coriander.

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EASY CURRY RICE RECIPE - GLUTEN FREE - VEGAN IN THE FREEZER

Easy Curry Rice is a curry powder recipe with beautifully sautéd vegetables and it also has the perfect combo of rice and peas. 6 basic ingredients and 30 minutes for a perfect …
From veganinthefreezer.com
4.8/5 (9)
Total Time 30 mins
Category Side Dish
Calories 201 per serving

Cook the rice with the vegetable broth and to make it super easy use a Rice Cooker. Otherwise, use the instructions on your rice package.
While the rice is cooking - in a large skillet - saute the chopped onion and green bell pepper in one tablespoon water until the onion is translucent. About 10 to 15 minutes.

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CURRIED RICE SALAD RECIPE | MYRECIPES

55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify …
From myrecipes.com
5/5 (1)
Total Time 10 mins
Servings 4
Calories 310 per serving

Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.

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BEST CURRIED RICE RECIPE - HOW TO MAKE CURRY RICE

In a large pot over medium heat, melt ghee. Add curry leaves and fry until translucent and crispy, then remove and set aside. Add to pot most of the onion, reserving ¼ …
From delish.com
5/5 (2)
Total Time 1 hr 5 mins

Add to pot most of the onion, reserving ¼ cup for topping, and let cook until semi-translucent, about 4 minutes.

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{ONE POT} CURRY RICE WITH CAULIFLOWER - BELLY FULL

Instructions. In a Dutch oven or other heavy pot, heat 2 teaspoons of the oil over medium high. Add cauliflower and cook, without stirring for 1 minute, to allow a brown crust to …
From bellyfull.net
Reviews 15
Calories 484 per serving
Category Side Dish

In a Dutch oven or other heavy pot, heat 2 teaspoons of the oil over medium high. Add cauliflower and cook, without stirring for 1 minute, to allow a brown crust to develop. Then stir frequently to coat with the oil for another 1-2 minutes. Transfer to a bowl and season with salt and pepper.
Add remaining 2 teaspoons of oil to the pot, along with the onion; cook, stirring occasionally , until onion is translucent, 3 minutes.
Add in the rice, curry powder, and chickpeas; season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes.

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CURRIED RICE RECIPE (VEGAN) - COOK CLICK N DEVOUR!!!

Curried rice or curry rice recipe is a delicious one pot rice dish that gets ready in 20 minutes. It is a very easy to make recipe where basmati rice and vegetables are cooked …
From cookclickndevour.com
3.7/5 (6)
Total Time 30 mins
Category Main Course
Calories 437 per serving

Pick a and rinse rice grains well once or twice. Soak them in plenty of water for 20 minutes. Drain in a colander and spread on a plate. Set aside.
Separate the broccoli into florets and blanch for 3-4 minutes. Drain and set aside. Mince together 1/2 inch peeled ginger and 2 cloves garlic. You can also use 1 tablespoon ginger garlic paste. Chop 1 large onion finely and set aside too.
Heat 3 tablespoons oil in a pan. Add cumin seeds and fry for few seconds. Next add 1 slit green chili, 2 tablespoons coriander leaves. Also add 1/2 cup finely chopped onions and minced ginger garlic cloves.

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CURRIED RICE RECIPE | MYRECIPES

55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us …
From myrecipes.com
4/5 (1)
Servings 4-6

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EASY CHICKPEA CURRY WITH RICE - FOOD NETWORK

Easy. Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Prep Time.
From foodnetwork.co.uk
Cuisine Indian
Category Main-Course
Servings 4

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EASY PORK CURRY RECIPE - ONTARIO PORK

Cooking Instructions: In a large heavy pot over high heat add olive oil and onion. Cook 3-5 minutes, or until onions are translucent. Lower heat to medium-high, add garlic and ginger. Cook, stirring constantly for 1 minute. Add curry powder, stirring into onion mixture for 15 seconds. Add diced tomatoes, coconut milk and chicken stock stirring ...
From ontariopork.on.ca
4.1/5
Category Dinner
Cuisine Local
Total Time 1 hr 15 mins

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EASY CURRY FRIED RICE - ALL INFORMATION ABOUT HEALTHY ...

Easy Curry Pork Fried Rice - Only Gluten Free Recipes top onlyglutenfreerecipes.com. Instructions. Stir in curry powder, pork, carrots, cabbage, broth, salt and pepper. Stir-fry over medium-high heat until half the broth is evaporated, about 5 - 8 minutes, Add rice and peas.
From therecipes.info

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CURRIED RICE RECIPE EASY RECIPES

EASY CURRY RICE. Simple and nice rice dish. Recipe From allrecipes.com. Provided by nickval2010. Categories Side Dish Rice Side Dish Recipes. Time 20m. Yield 5. Number Of Ingredients: 3 Steps: Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.
From tfrecipes.com

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EASY CURRY RICE RECIPE {VEGAN & GF} - NIKKI'S PLATE BLOG ...

Easy Curry Rice is a curry powder recipe with beautifully sautéd vegetables and it also has the perfect combo of rice and peas. Six basic ingredients and only 30 minutes for a rice side dish recipe everyone will love. A versatile vegan curry rice too.
From pinterest.ca

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EASY CURRY RECIPES FOR RICE - FOODRECIPESTORY

Easy curry recipes for rice. While the rice is cooking – in a large skillet – saute the chopped onion and green bell pepper in one tablespoon water until the onion is translucent. In a large saucepan saute rice and onion in butter for 5 minutes. Add to pot most of the onion reserving ¼ cup for topping and let. Step 1 Stir the rice water and curry powder together in a …
From foodrecipestory.com

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EASY CURRY BEEF RICE BOWLS - ALL INFORMATION ABOUT HEALTHY ...

Easy Curry Beef Rice Bowls Recipe - The Woks of Life new thewoksoflife.com. 1½ cups beef broth (350 ml) 1 tablespoon cornstarch 1 cup peas (optional) Instructions In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized.
From therecipes.info

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EASY CURRIED RICE - TFRECIPES.COM

Easy Curried Rice. BASIC CURRY SAUCE. This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes. Provided by Lom. Categories Side Dish Sauces and Condiments Recipes Sauce Recipes. Time 45m. Yield 32. Number Of …
From tfrecipes.com

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