Curryleafrice Recipes

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EASY CURRY RICE



Easy Curry Rice image

Simple and nice rice dish.

Provided by nickval2010

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 3

2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder

Steps:

  • Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g

CURRY SAUCE



Curry Sauce image

This is a flavorful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner. This sauce also freezes beautifully.

Provided by Mary Beth

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes

Steps:

  • Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
  • Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 15.3 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 125.7 mg, Sugar 6.4 g

CURRY LEAF RICE



Curry Leaf Rice image

I love the taste of curry leaves and I love rice. So I combined those two things and came up with this recipe. This rice dish tastes better the longer it sits. Ghee can be substituted for the olive oil. Curry leaves can be found at your Indian grocer. This recipe uses small-medium sized curry leaves. If your leaves are large, adjust accordingly.

Provided by Kathy228

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups basmati rice, cooked
3 tablespoons virgin olive oil
30 curry leaves, finely minced (small to med)
2 garlic cloves, chopped fine
1/4 cup onion, minced
1/4-1/2 teaspoon garam masala
2 teaspoons plain breadcrumbs
1 teaspoon sea salt
1/4 teaspoon black pepper
3 whole curry leaves, for garnish

Steps:

  • Heat olive oil in a large sautee pan.
  • When hot, add the finely chopped curry leaves, onion, and garlic.
  • Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
  • Add garam masala and cook for one minute.
  • Add the bread crumbs and stir for a minute.
  • Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
  • Add salt and pepper to taste and combine carefully.
  • Garnish with the whole curry leaves.

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