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Continental Dutch Curry And Rice Recipes

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Curried chicken mince and vegetables Dinner, 12/01/2009. The Food Pornographer Flickr
Curried chicken mince and vegetables Dinner, 12/01/2009. The Food Pornographer Flickr from www.flickr.com

Description

Continental Dutch Curry and Rice recipe is a perfect mix of the Dutch cuisine with a touch of Indian spices. It is made with a blend of vegetables and spices that create an explosion of flavors in your mouth. This dish is perfect for a family dinner or a potluck party.

Prep Time

The preparation time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 2 cups of basmati rice
  • 3 cups of water
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 can of chickpeas
  • 1 can of diced tomatoes
  • 2 tbsp of curry powder
  • 1 tsp of cumin powder
  • 1 tsp of coriander powder
  • 1 tsp of turmeric powder
  • 1 tsp of red chili flakes
  • 1 tsp of salt
  • 2 tbsp of olive oil
  • 1 lemon, cut into wedges
  • Fresh cilantro, chopped

Equipment

  • A large pot with a lid
  • A medium pot with a lid
  • A wooden spoon
  • A sharp knife
  • A cutting board

Method

  1. Start by cooking the rice. Rinse the rice under cold water until the water runs clear. Add the rice and water to a medium pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes. Once cooked, fluff the rice with a fork and set it aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until they turn translucent.
  3. Add the chopped bell peppers, zucchini, and carrots to the pot and cook for 5-6 minutes until they start to soften.
  4. Add the chickpeas, diced tomatoes, curry powder, cumin powder, coriander powder, turmeric powder, red chili flakes, and salt to the pot. Stir everything together and let it cook for 10-12 minutes until the vegetables are fully cooked.
  5. Once everything is cooked, serve the curry over a bed of rice. Garnish with fresh cilantro and a lemon wedge.

Notes

  • You can add any vegetables you like to this recipe, such as cauliflower or broccoli.
  • If you like your curry spicier, add more chili flakes or even some fresh chili peppers.
  • You can also add some protein to this dish, such as chicken or shrimp.
  • This recipe makes enough for 4-6 servings.

Nutrition Info

Calories per serving: 370

Protein: 9g

Fat: 8g

Carbohydrates: 64g

Fiber: 10g

Recipe Tips

  • If you're short on time, you can use pre-cooked rice or even microwaveable rice.
  • If you're not a fan of cilantro, you can substitute it with parsley or basil.
  • Make sure to use a good quality curry powder for the best flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • This dish is also great for meal prep and can be packed for lunch.

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