Click on the image, above to submit to Pinterest.

Curried Rice

Curried Rice is a modern Fusion recipe for a classic accompaniment of rice coloured yellow with turmeric, where the rice is bolstered with peas and cashew nuts. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Curried Rice.

prep time

5 minutes

cook time

15 minutes

Total Time:

20 minutes

Serves:

4

Rating:

Tags : CurryVegetarian RecipesSpice RecipesFusion RecipesFusion Recipes

This is a quick and easy version of yellow rice, with curry flavours, peas and cashew nuts that makes a spectacular accompaniment to any curry. Yellow (turmeric or saffron) rice is made all around the world, from Japan through to the Caribbean. I’ve made many of these recipes, but this fusion version was created for my wife, with the addition of green peas and a garnish of cashew nuts, which she loves.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
3 garlic cloves, chopped
1/4 tsp ground turmeric (turmeric powder)
1 tbsp curry powder
1/4 tsp ground cumin (cumin powder)
375g (2 cups) basmati rice, rinsed
850ml (3 1/2 cups) water
1 tsp lemon juice
1 vegetable stock cube, crushed
70g (1/2 cup) frozen green peas
Chopped coriander (cilantro) leaves, to garnish
Toasted Cashew nuts, to garnish

Method:

Heat the oil in a large pan over medium-high heat. Add the onions and garlic and fry, stirring occasionally, for 2-3 minutes or the onions are lightly browned. At this point add the ground turmeric, ground cumin and curry powder. Fry, stirring constantly, for one minute, until the spices are aromatic.

Add the rice and lightly toast for about 2 minutes. Pour in water and add the lemon juice and stock cube. Season to taste with salt and stir gently to. Bring just to a boil then reduce the heat to low. Cover the pot and cook for about 10 minutes.

When the rice is almost done, stir in green peas. Re-cover the pot and cook, for a further 4-5 minutes or until rice is tender and all the water has been absorbed.

Take off the heat and turn into a warmed serving dish. Garnish with coriander leaves and toasted cashew nuts and serve.