Curry Rice
Easy
Fairly cheap
Curry Rice featuring Basmati Rice, Vegetable Oil, Onion, Garlic Cloves. 380 kcal per serving.
Prep
15m
Cook
25m
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 100 g Basmati Rice |
| 1 tbsp Vegetable Oil |
| 1 Onion |
| 2 Garlic Cloves |
| 1 tbsp Curry Powder |
| 1 tsp Ground Cumin |
| 1 tsp Ground Coriander |
| 1 can Chickpeas (drained) |
| 120 g Frozen Peas |
| 250 ml Vegetable Broth |
| Salt and Pepper |
| Fresh Coriander Leaves |
Curry Rice Directions
- Rinse the Basmati rice thoroughly and set aside.
- Heat the vegetable oil in a large pot over medium to high heat.
- Add the chopped onion and garlic to the pot and sauté until fragrant.
- Stir in the curry powder, cumin, and coriander.
- Add the drained chickpeas and frozen peas and stir.
- Add the washed rice and stir.
- Pour in the vegetable broth and stir.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for about 20 minutes until the rice is cooked and liquid is absorbed.
- Season with salt and pepper to taste.
- Serve hot curry rice garnished with fresh coriander leaves.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 8 g |
| Carbs: | 65 g |
| Fat: | 9 g |
| Proteins: | 10 g |
