A Seasoned Currry Rice

Curry Rice

This rice dish is well seasoned, spicy and delicous. This curry dish is vegetarian, however you may include your favourite meats.

Ingredients

• 1 cup rice uncooked
• 1/2 small onion diced
• 1 small red sweet pepper finely diced
• 1 small green sweet pepper finely diced
• 3 tsp. diced celery stalk
• 1 tbsp. butter
• 2 tbsp. olive oil
• 2 tsp. curry powder
• 1 tsp. turmeric powder
• 1 tsp. geera powder
• 25 almond nuts chopped (optional)
• 1/4 c. water
• Water to boil rice
• Salt to taste
• Pepper to taste optional

Instructions

• Boil the rice and drain.
• Toast the chopped almonds over medium – low heat for about 5 minutes.
• Heat the oil and butter and add the curry, geera and turmeric. Cook for 2 minutes.
• Add about 1/4 cup of water, add the onion and garlic, and cook for 2 minutes.
• Add the sweet peppers and celery and cook for 1 minute.
• Stir in the rice and evenly coat with the curry. Add almonds and add salt and pepper to taste. Serve hot.

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Recipe © Simply Trini Cooking. All rights reserved.

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Currry Rice

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Rice Dishes

Cuisine: East Indian

Servings: 6

Calories:

Author: Felix

Ingredients

• 1 cup rice uncooked
• 1/2 small onion diced
• 1 small red sweet pepper finely diced
• 1 small green sweet pepper finely diced
• 3 tsp. diced celery stalk
• 1 tbsp. butter
• 2 tbsp. olive oil
• 2 tsp. curry powder
• 1 tsp. turmeric powder
• 1 tsp. geera powder
• 25 almond nuts chopped (optional)
• 1/4 c. water
• Water to boil rice
• Salt to taste
• Pepper to taste optional

Instructions

• Boil the rice and drain.
• Toast the chopped almonds over medium – low heat for about 5 minutes.
• Heat the oil and butter and add the curry, geera and turmeric. Cook for 2 minutes.
• Add about 1/4 cup of water, add the onion and garlic, and cook for 2 minutes.
• Add the sweet peppers and celery and cook for 1 minute.
• Stir in the rice and evenly coat with the curry. Add almonds and add salt and pepper to taste. Serve hot.