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Curry Reis Rezept mit Gemüse – Farbiger Curry-Reis mit knackigem Gemüse, garniert mit frischen Kräutern und Kashewkerne.
Elle

Curried Rice with Roasted Carrots

5 from 1 vote
A fantastic tasting whole grain curry rice dish with a touch of spiciness. This Indian rice dish is suitable for vegetarians, vegan and any one following a gluten-free diet. It makes terrific leftovers that can be enjoyed hot or cold. Feel free to use your favourite seasonal vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Curry, Indian
Calories: 466

Ingredients
  

For the spice mix:
  • 1 teaspoon ground coriander
  • 1 teaspoons paprika (sweet)
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne
  • 1 teaspoon sea salt
For the rice:
  • 3 tablespoons coconut oil or ghee
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 small yellow onions, finely chopped
  • 1 1/2 cups whole grain basmati rice, rinsed and drained well (300 g)
  • 1 1/5 tablespoon tomato paste
  • 2 1/4 cups chicken or vegetable broth (560 ml)
  • freshly ground black pepper, to taste
  • 1 cup frozen peas, thawed (150 g)
  • juice from half a lemon (or 1 lime)
For the roasted vegetables:
  • 1 tablespoon olive oil
  • 3-4 carrots, peeled and sliced on the diagonal
To serve:
  • 1/2 cup unsalted cashews, lightly toasted in a dry skillet
  • 2 green onions, finely chopped
  • 1 small bunch cilantro or parsley, finely chopped
  • Yogurt, for serving (optional)

Instructions
 

  1. In small bowl, mix spices together. Set aside.
  2. In a large saucepan with a tight-fitting lid, heat the oil over medium to medium-high heat. Add garlic and ginger, cook for 30 seconds. Add the onion and cook for 3 minutes until slightly translucent. Add the rice and stir to coat all the grains in the oil. Add the spice mix and tomato paste and stir to coat the rice. Add the broth and stir to combine.
  3. When the entire surface of the liquid is simmering, stir once, place the lid on and immediately, turn heat down to LOW heat (on my stove setting 2).
  4. Cook for 35-40 minutes, until rice is cooked. Do NOT lift lid until checking after 35 minutes. Note: some whole grain basmati takes only 25 minutes. So depending on package instructions, adjust cooking time.
  5. Meanwhile, preheat the oven to 430°F/ 220°C and line a baking sheet with parchment paper. Toss carrots with olive oil, spread in one even layer and roast in the oven for 10 minutes. Toss/flip and bake for another 8 to 15 minutes, until caramelised and tender.
  6. After the rice has cooked for 35 minutes, lift the lid slightly and check to ensure liquid has been absorbed and check doneness of rice. Clamp lid back on and cook another 5 minutes, or until rice is done.
  7. Add the thawed peas and roasted carrots. Stir to combine, turn off the heat, replace lid and let stand for 10 minutes, undisturbed.
  8. Stir in the lemon juice. Add most of the cashews, green onion and coriander, stir through. Transfer to serving bowl, sprinkle with remaining.
  9. Serve and enjoy!

Nutrition

Calories: 466kcal

Notes

  • I use Rapunzel Himalaya basmati rice natur. Check the cooking instructions, as rice brands can vary in cooking time. If using regular white basmati, reduce the cooking time accordingly.
  • I use Garam Masala spice from Lebensbaum. You can find it in the your local organic food market or online.
    This curried rice recipe is also nice with roasted cauliflower. Feel free to add your favourite in-season vegetables.

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