Tropical Curried Rice
Servings 4
Ingredients
- ½ pint basmati rice
- 1 pint water
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 small red onion finely diced
- handful sugarsnap peas sliced
- 1 small carrot finely diced
- ½ small pineapple cut into small pieces
- ½ cup frozen sweetcorn
- handful of sultanas
- handful of flaked almonds
- 1 tsp olive oil
Instructions
- Place the rice, olive oil and spices into a pan and add the water, bring to the boil then add the carrots.
- Turn the heat down and simmer the rice and carrots for 7 minutes with the lid on.
- Remove from the heat and stir in the sugarsnap peas and frozen sweetcorn. Pop the lid back on and leave off the heat for 7 minutes.
- To serve, stir in the red onion, pineapple, sultanas and flaked almonds.=
- Sprinkle some more almonds on top if you wish.
- Fresh coriander or parsley would also have been a great addition!
- Serve warm or cold (I never re-heat rice)