Curry Rice

This flavorful, versatile, better than takeout Curry Rice can be ready on the table in about 30 minutes.

Course Main Course, Side Dish

Cuisine American, Western

Prep Time 7

Cook Time 23

Servings

Calories 302kcal

Heat oil and sauté onions for about 5 mins until soft. Quickly stir in minced garlic and minced ginger for 30 secs until fragrant.
Stir in curry powder, coriander and paprika for another 30 secs.
Then add the drained rice, apricots and peas followed by broth and salt to taste.
Cover and cook on medium heat until water almost evaporates. This can take around 10 mins, depending on your heat setting.
Then reduce heat to the lowest setting on your stove and let cook (steam) for another 10 mins until fluffy and rice grains are soft.
Let stand for a couple more minutes then mix, and serve topped with roasted cashews and other toppings of choice, if desired.

If not vegan, add in a dash of butter, ghee or even use chicken broth in place of the vegetable broth.
If you don’t have yellow curry powder, you can use about a ½ tsp or so of turmeric instead.
Make sure your rice is dried well, otherwise your it will turn out soggy. See the section below to learn how to dry your rice properly.
Make sure to use low-sodium vegetable broth, otherwise it will end up too salty with the combined salt in the recipe. If using broth with sodium, you may want to eliminate the salt from the recipe altogether.
Don’t use a fork to fluff your rice as it will break the longer grains.

There are 9 Blue Plan SmartPoints in one serving of this.