Indian Curried Rice with Fruit & Nuts

Curries are one of my favorite things to cook.  They are generally a dump-it-in, let-it-cook sort of meal, they can be adapted to use up whatever’s leftover in your fridge…and they are downright tasty!!  This curry is one of my go-to recipes.  It’s a really solid main course which tastes even better the next day.  I often make this when I need to take a meal to someone as it’s easy to transport & freezes well.  Enjoy!

Ingredients

  • 4 T ghee or olive oil
  • 1 lg onion, chopped
  •  2 cloves garlic, minced
  • 1″ piece ginger, minced
  • 1 t chili powder
  • 1 t cumin seeds
  • 1 T curry powder
  • Salt & Pepper
  • 1-1/2 c rice (basmati or other…I often use brown rice)
  • Chicken stock, boiling
    • For basmati rice – 1-1/2 c
    • For brown rice – 3-1/2 c
  • 14 oz can tomatoes, chopped
  • 15-1/2 oz can garbanzo beans, drained & rinsed
  • 3/4 c dried fruit (apricots, cranberries, raisins, peaches…whatever you like!)
  • 1 red bell pepper, diced
  • 3/4 c frozen peas
  • 1/4 c nuts, chopped (almonds, pistachios, pine…again, whatever you like!)
  • 1/4 c seeds (sunflower, pumpkin…and again, whatever you like!)
  • Cilantro, chopped
  • Plain yogurt for serving

Heat oil in large sauté pan.   Add onion & stir until softened, about 3 min. 

Stir in garlic, ginger, chili powder, cumin seeds, curry powder & rice.  Cook, stirring, to completely coat rice with oil & spices, about 2 min.

Pour in boiling stock, tomatoes, salt & pepper.  Stir frequently & bring to a boil. Reduce heat, cover, & simmer until rice is cooked & liquid is absorbed (15-20 min for basmati; 35-40 min for brown rice). 

Add garbanzo beans, dried fruit, bell pepper, peas, nuts & seeds & simmer for 10 min.

Top with cilantro & serve with a dollop of yogurt.  Enjoy!

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