Lemon Curry Rice
Brighten up your table with this vibrant Lemon Curry Rice, a quick and flavorful dish that balances zesty citrus with warm, aromatic spices. Featuring fluffy basmati rice infused with curry powder, turmeric, and a kick of red chili flakes, this recipe is elevated with the freshness of lemon juice and cilantro. The sautéed onions, garlic, and ginger create a fragrant base, while optional roasted cashews add a delightful crunch. Perfect as a colorful side dish or light vegetarian main course, this 30-minute recipe is an effortless way to bring bold flavors and wholesome ingredients to your meal.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Curry powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili flakes
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Optional: roasted cashews
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium-sized pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt and the rinsed rice. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 12-15 minutes, or until the rice is tender and the water is fully absorbed.
Once cooked, remove the rice from heat and let it rest, covered, for 5 minutes. Then fluff it with a fork and set aside.
In a large skillet or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until translucent and fragrant.
Add the minced garlic and ginger to the skillet, stirring frequently to prevent burning. Cook for 1-2 minutes until aromatic.
Stir in the curry powder, turmeric powder, and red chili flakes. Ensure the spices coat the onions evenly and toast them for about 1 minute to release their flavors.
Reduce the heat to low and add the cooked rice to the skillet. Gently mix until the rice is fully coated with the spice mixture.
Drizzle the fresh lemon juice over the rice and stir well. Taste and adjust the salt or spices, if needed.
Remove the skillet from heat and garnish the rice with chopped fresh cilantro. If desired, sprinkle roasted cashews on top for added crunch and flavor.
Serve the Lemon Curry Rice warm as a side dish or enjoy it as a light main course.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 446 mg | 10% | |
*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.
