Curry Rice
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
30
High
Nutrition per serving
Calories312.1 kcal (16%)
Total Fat9 g (13%)
Carbs52 g (20%)
Sugars0.6 g (1%)
Protein4.9 g (10%)
Sodium587.5 mg (29%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a pot, melt the butter on a low heat
Pot
CooktopHeat
unsalted butter3 tablespoons
Step 2
Add the onions and cook until translucent
white onion0.5
Step 3
While the onion is cooking, wash the rice in a bowl a few times or in a sieve with running water. Do this until the water from the rice is clear
Sieve
basmati rice250g
Step 4
Once the onion is translucent, stir in the spices and cook until fragrant
cumin1 teaspoon
curry powder2 teaspoon
Step 5
Then add the rice and mix well into the spices
basmati rice250g
Step 6
Add the water, salt and pepper then bring the water to a boil on high heat
CooktopHeat
black pepper¼ teaspoon
water375ml
salt1 teaspoon
Step 7
Then cover and cook on a low heat for 15 minutes
Lid
CooktopHeat
Step 8
If adding peas, add at the end and mix into the rice. Leave them to defrost for a couple minutes
CooktopHeat
Notes
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Under 30 minutes
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