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Mild Curry with Tumeric Rice
Mild Curry with Tumeric Rice

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We hope you got benefit from reading it, now let’s go back to mild curry with tumeric rice recipe. You can have mild curry with tumeric rice using 28 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Mild Curry with Tumeric Rice:
  1. Prepare Spice mix
  2. Provide 1 tsp tumeric
  3. You need 2 1/4 tsp ground cumin
  4. Provide 1/2 tsp ground coriander
  5. You need 1/2 tsp hot chilli powder
  6. Prepare 1/2 tsp cinnamon
  7. Take 1 tsp cumin seeds (toasted in a pan)
  8. Provide Rice
  9. Use 1/2 tsp tumeric
  10. Use 1/2 tsp lemon juice
  11. Take 1 cup rice
  12. Prepare 1 cup water
  13. Use Curry
  14. Use 1 tbsp butter
  15. Provide Pinch salt
  16. Get Grind of pepper
  17. Use Leftover meat from a roast perhaps
  18. Use 1 yellow pepper
  19. Provide 1 brown onion
  20. You need 1 packet plum tomatoes, quatered
  21. Prepare 1/2 bunch fresh coriander
  22. Use 50 g peas
  23. Take Tin tomatoes
  24. Provide 1 tbsp korma spice paste
  25. Provide 1 tbsp cream
  26. Provide Splash whole milk
  27. Take 1 tsp wholegrain mustard or mustard powder
  28. You need 2 cloves garlic
Instructions to make Mild Curry with Tumeric Rice:
  1. Put the rice on: Chuck everything into a pot or rice cooker and cook according to packet instructions.
  2. Make your spice mix: Toast the cumin seeds and combine well with the rest of the spices.
  3. Brown your butter: This adds a nutty but delicious flavour… It's not too noticeable but it does make a difference.
  4. Meanwhile, dice the onions, peppers, and garlic. Roughly chop the coriander, quarter the tomatoes and cut the meat into bite size pieces. Watch your butter because you want it to turn a deep amber and not burn. Take it off the heat ass soon as it's done.
  5. Place the garlic, pepper and onion in a pan with the browned butter and cook on medium until wilted. Then add the meat and spices and mix until everything is coated. Cook for 5 minutes.
  6. Add the tomatoes, korma paste, tinned tomatoes, salt, pepper, mustard and 300ml water. Simmer for 5 minutes, or until it has reduced to a thicker curry.
  7. If your rice is ready, then fluff it with a fork to aerate it.
  8. Whilst simmering, add in your peas to heat them through and cook.
  9. Turn to a low heat and pour your cream in whilst mixing vigorously. Do the same for the milk. Then, toss in your coriander and your ready to serve.
  10. Use a small bowl to pack the rice down and invert it onto your plate, forming a beautiful dome of rice. Around the sides, ladle your curry and then garnish with a dollop of Greek yoghurt and a coriander leaf. Serve to your guests for a delicious but also stunning curry.

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