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Before you jump to Mild Curry with Tumeric Rice recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got insight from reading it, now let’s go back to mild curry with tumeric rice recipe. You can cook mild curry with tumeric rice using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Mild Curry with Tumeric Rice:
- You need Spice mix
- You need 1 tsp tumeric
- Use 2 1/4 tsp ground cumin
- Get 1/2 tsp ground coriander
- Prepare 1/2 tsp hot chilli powder
- Take 1/2 tsp cinnamon
- Use 1 tsp cumin seeds (toasted in a pan)
- Prepare Rice
- Take 1/2 tsp tumeric
- Prepare 1/2 tsp lemon juice
- You need 1 cup rice
- Provide 1 cup water
- Get Curry
- Use 1 tbsp butter
- Get Pinch salt
- Prepare Grind of pepper
- You need Leftover meat from a roast perhaps
- You need 1 yellow pepper
- Provide 1 brown onion
- You need 1 packet plum tomatoes, quatered
- Get 1/2 bunch fresh coriander
- Take 50 g peas
- You need Tin tomatoes
- Use 1 tbsp korma spice paste
- Get 1 tbsp cream
- Get Splash whole milk
- Get 1 tsp wholegrain mustard or mustard powder
- Provide 2 cloves garlic
Instructions to make Mild Curry with Tumeric Rice:
- Put the rice on: Chuck everything into a pot or rice cooker and cook according to packet instructions.
- Make your spice mix: Toast the cumin seeds and combine well with the rest of the spices.
- Brown your butter: This adds a nutty but delicious flavour… It's not too noticeable but it does make a difference.
- Meanwhile, dice the onions, peppers, and garlic. Roughly chop the coriander, quarter the tomatoes and cut the meat into bite size pieces. Watch your butter because you want it to turn a deep amber and not burn. Take it off the heat ass soon as it's done.
- Place the garlic, pepper and onion in a pan with the browned butter and cook on medium until wilted. Then add the meat and spices and mix until everything is coated. Cook for 5 minutes.
- Add the tomatoes, korma paste, tinned tomatoes, salt, pepper, mustard and 300ml water. Simmer for 5 minutes, or until it has reduced to a thicker curry.
- If your rice is ready, then fluff it with a fork to aerate it.
- Whilst simmering, add in your peas to heat them through and cook.
- Turn to a low heat and pour your cream in whilst mixing vigorously. Do the same for the milk. Then, toss in your coriander and your ready to serve.
- Use a small bowl to pack the rice down and invert it onto your plate, forming a beautiful dome of rice. Around the sides, ladle your curry and then garnish with a dollop of Greek yoghurt and a coriander leaf. Serve to your guests for a delicious but also stunning curry.
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