Pearl's Curried Rice

Take your taste buds on a vibrant journey with *Pearl’s Curried Rice*, a fragrant and flavorful twist on classic rice dishes. This recipe features fluffy basmati rice simmered in a luxurious blend of coconut milk and water, creating the perfect canvas for bold spices like curry powder and turmeric. Enhanced with aromatic sautéed onions, garlic, and ginger, and studded with tender carrots and peas, this dish is as colorful as it is delicious. A finishing touch of fresh cilantro and a squeeze of bright lemon juice elevates the flavors, making it a standout side or a satisfying vegetarian main dish. With a balance of comforting textures and warming spices, this quick and easy curried rice is a must-try for weeknight dinners or casual entertaining. Perfect for serving four, it's your go-to recipe for a wholesome, crowd-pleasing meal!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups basmati rice
• 2.5 cups water
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 teaspoons curry powder
• 0.5 teaspoons turmeric powder
• 1 cup carrots, diced
• 0.75 cup peas
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.

Step 2

In a medium saucepan, bring the water and coconut milk to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked. Set aside and leave covered.

Step 3

Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant.

Step 5

Add the curry powder and turmeric powder to the skillet, stirring constantly for 30 seconds to toast the spices and release their aroma.

Step 6

Add the diced carrots and peas to the skillet. Season with salt and black pepper. Stir to combine and cook for 5-7 minutes until the vegetables are tender.

Step 7

Fluff the cooked rice with a fork and gently fold it into the vegetable mixture, ensuring it is evenly coated with the spices.

Step 8

Drizzle the lemon juice over the curried rice and sprinkle with chopped cilantro.

Step 9

Serve warm as a main dish or alongside your favorite protein.

Nutrition Facts

Serving size	(1623.0g)

Amount per serving	% Daily Value*
Calories	900.8

Total Fat 29.5g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3893.8mg	0%
Total Carbohydrate 144.6g	0%
Dietary Fiber 14.9g	0%
Total Sugars 34.6g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 224.9mg	0%
Iron 12.1mg	0%
Potassium 1397.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 9.2%

Carbs: 62.3%