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Jasmine rice with curry & tricolour vegetables

Prep 10 min - Cook 15-25 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Print /
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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

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Directions

  1. 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.
  2. While rice is cooking prepare the remaining vegetables.
  3. In a large pan on low to medium heat add oil then cook onion and garlic till onion is translucent, stirring for 5 minutes.
  4. Add the carrots and beans cook another 5 minutes.
  5. Add curry water and peas to pan cover for a further 2 minutes.  Keep warm and set aside until rice is ready.
  6. 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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