Jasmine rice with curry & tricolour vegetables
- Details
- Leave a Comment
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.
Lentil and vegetable soup
If you use packaged stock this recipe is quick and easy. It is not exactly quick but still easy if you make the stock. We prefer the flavour of homemade stock but if you are short on time substitute with…
Eggplant & capsicum in a red sauce – caponata
This dish is known by it’s Italian name as caponata. We have also mixed a bit of Greece with it through the olives…
Zucchini lasagne with wilted english spinach
It might seem an unusual mix of raw and cooked vegetables but the result is a tasty vegetable lasagne…
Simple mozzarella lasagne
Simple flavours combine to make a mouthwatering dish. The smell of this lasagne cooking in the oven wafts through your home and makes everyone hungry. Use good quality produce and make…
Herb penne with bocconcini, chargrilled capsicum & olives
A quick and easy dish that can be eaten warm or cold as a pasta salad. We generally like to eat the dish warm in winter and cool in summer. We have used baby bocconcini in the recipe but you…
