CURRIED RICE AND GREEN BEANS
A nice side for Indian or Middle Eastern dinner.
Provided by Mikekey *
Categories Rice Sides
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat oil in medium saucepan. Add mushrooms and garlic; cook and stir over medium-low heat about 5 minutes.
- 2. Add curry powder and cumin seed, if desired; cook and stir 30 seconds.
- 3. Add chicken broth; bring to a boil. Stir in green beans and rice. Reduce heat to low. Cover and simmer about 18 minutes or until rice is tender and liquid is absorbed.
- 4. Stir in Canadian bacon and pepper, and salt if needed. Heat just until bacon is hot.
CURRIED RICE
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Provided by Sam Sifton
Categories grains and rice, side dish
Time 30m
Yield 2 to 4 servings, plus additional curry paste
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS
This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.
Provided by SN
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
- Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
- Mix rice and curry sauce together in a large bowl.
Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g
CURRIED RICE, BEANS AND VEGETABLE PILAF
Categories Blender Bean Herb Rice Vegetable Side Low Fat Vegetarian Currant Sweet Potato/Yam Collard Greens Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Place chutney in blender. Add broth gradually and puree. Set aside.
- Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
- Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.
KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
VEGETARIAN BEAN CURRY
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
Provided by Michelle
Categories Main Dish Recipes Curries Vegetarian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g
More about "curried beans and rice recipes"
INDIAN BEANS CURRY - A DELICIOUS MIXED INDIAN BEANS CURRY
From greenbowl2soul.com
4.9/5 (10)Calories 273 per servingCategory Main Course
- Mix all the beans, wash nicely and soak in water for at least 7-8 hours or overnight. In the morning put all the soaked beans in a pressure cooker with water and salt. Cook on medium flame till 6-7 whistles or till the beans get cooked without losing their shape.
- Put the onion, garlic, and ginger in a grinder to make a paste. Take out the paste in a bowl and keep aside. In the same grinder, add the tomatoes and green chilies, make a paste and keep in a separate bowl.
- Heat oil in a pot. Add the Bay leaf, cinnamon stick, peppercorns, cloves, and cumin seeds. Saute for a few seconds or till the spices become fragrant.
- Add the onion paste and fry till it becomes golden brown. Keep on stirring in between and every time when you feel that it's sticking to the bottom add around 2 tablespoons of water and continue cooking.
RECIPE: RED KIDNEY BEAN CURRY WITH RICE (RAJMAH CHAWAL)
From thekitchn.com
Estimated Reading Time 3 mins
CURRIED RICE | RECIPETIN EATS
From recipetineats.com
VEGAN EASY THREE BEAN CURRY RECIPE - SAVORY SPIN
From savoryspin.com
CURRIED RICE WITH SPINACH AND BLACK BEANS - THE …
From thedecoratedcookie.com
CURRIED RED BEANS + TURMERIC RICE - I CAN YOU CAN …
From icanyoucanvegan.com
58 EASY BEAN AND RICE RECIPES - MINIMALIST BAKER
COCONUT AND GREEN BEAN CURRY | TESCO REAL FOOD
From realfood.tesco.com
CARIBBEAN CURRIED BEANS RECIPE · EAT WELL ABI
From eatwellabi.com
CURRIED BEANS - BLUE ZONES
From bluezones.com
HERBY ROTIS AND MUNG BEAN CURRY: YOTAM OTTOLENGHI’S INDIAN …
From theguardian.com
15 FANTASTIC INDIAN LUNCH RECIPES - PIPING POT CURRY
From pipingpotcurry.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
RED BEANS AND RICE RECIPE - TODAY
From today.com
TOP 10 RECIPES FOR RICE AND BEANS - TASTE OF HOME
From tasteofhome.com
CURRIED GARBANZO BEANS AND RICE – S&W BEANS
From swbeans.com
STEPH'S CHICKPEA CURRY WITH SPINACH AND RICE RECIPE - PINCH OF YUM
From pinchofyum.com
OYAKODON (CHICKEN AND EGG RICE BOWL) RECIPE - NYT COOKING
From cooking.nytimes.com
BEANS AND RICE RECIPES | NO MEAT ATHLETE
From nomeatathlete.com
EASY RED BEANS AND RICE (+ COCONUT & GINGER) - CARLSBAD CRAVINGS
From carlsbadcravings.com
CURRIED VEGAN RED BEANS AND RICE - OH MY VEGGIES
From ohmyveggies.com
JAMAICAN CURRIED RICE - SIMPLY STACIE
From simplystacie.net
THAI GREEN FISH CURRY WITH JASMINE RICE RECIPE - THE TELEGRAPH
From telegraph.co.uk
CURRIED RICE AND BEANS FOR AN EXOTIC TWIST - BEAUTY COOKS KISSES
From beautycookskisses.com
You'll also love