Jasmine rice with curry & tricolour vegetables
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A simple dish that is quick and easy to prepare. Adding the curry gives it a little extra heat, flavour and colour. With a light pan frying of the vegetables you get a nice crunch and the cashews give an extra surprise. Commence cooking the rice and potatoes and then prepare the vegetables while the rice is cooking. This will save time.
Ingredients
- 2 cups jasmine rice – rinsed
- 6 cups water
- 3 small potatoes – peeled, rinsed, diced
- 3 tablespoons olive oil
- 1 onion – peeled, rinsed, finely diced
- 1 garlic clove – peeled, rinsed, crushed
- 2 carrots – peeled, rinsed, diced
- 30 green beans – washed, topped & tailed, sliced into 2cm / 1/2in pieces
- 1 tablespoon curry powder or to taste – dissolved in 1/4 cup water
- 1/2 cup of frozen peas or 1 small tin peas
- 1/2 cup cashews
Directions
- Prepare the potatoes and rice. In a large pot bring water to the boil. Add rice & potato cooking slightly lowering heat for 12 minutes. Drain in a strainer.
- While rice is cooking prepare the remaining vegetables.
- In a large pan on low to medium heat add oil then cook onion and garlic till onion is translucent, stirring for 5 minutes.
- Add the carrots and beans cook another 5 minutes.
- Add curry water and peas to pan cover for a further 2 minutes. Keep warm and set aside until rice is ready.
- Add rice and cashews to pan mixing well to colour the rice with the curry and mix in the vegetables. Serve.
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