Kedgeree Curry Curried Pinto Beans and Rice
Transform your dinner routine with this vibrant Kedgeree Curry Curried Pinto Beans and Rice, a delightful fusion of hearty flavors and comforting textures. This dish combines fragrant basmati rice, creamy pinto beans, and a medley of warming spices like turmeric, cumin, and curry powder, all brought together in a rich vegetable broth. Tender sautéed onion, fresh ginger, and frozen peas add depth and color, while hard-boiled eggs and fresh cilantro give it a classic kedgeree-inspired twist. Perfectly balanced and easy to make in under an hour, this wholesome recipe is an excellent choice for a satisfying weeknight meal. Serve with lemon slices for a zesty finish and enjoy a healthy, protein-packed dinner that’s sure to impress. Keywords: kedgeree curry, curried pinto beans, rice recipe, easy dinner, healthy comfort food.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1.5 cups Cooked pinto beans
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion
- 2 Garlic cloves
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Curry powder
- 1 teaspoon Fresh ginger
- 1 cup Vegetable broth
- 0.5 cup Frozen peas
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Hard-boiled eggs
- 1 Sliced lemon
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, heat the butter and olive oil in a large skillet over medium heat.
Finely dice the yellow onion and mince the garlic cloves. Add both to the skillet and sauté for 5-7 minutes until the onion becomes translucent.
Stir in the turmeric, cumin, coriander, curry powder, and grated fresh ginger. Cook for about 1 minute until fragrant.
Add the cooked pinto beans and stir to coat them evenly in the spice mixture.
Pour in the vegetable broth, bring to a gentle simmer, and cook for 5-7 minutes to allow the flavors to blend.
Stir in the frozen peas and cook for an additional 2-3 minutes until the peas are heated through.
Add the cooked rice to the skillet and gently mix to combine all ingredients evenly.
Season with salt and black pepper to taste.
Chop the cilantro and sprinkle it over the rice and beans mixture.
Peel and quarter the hard-boiled eggs. Arrange the eggs on top of the dish for garnish.
Serve the kedgeree curry curried pinto beans and rice with lemon slices on the side for a bright, tangy finish. Enjoy!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 2.7 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
