Recipes for "curry rice"

Remove any excess fat or connective tissue and cut the meat into 1-inch chunks (if not already cubed). Season the beef with salt and pepper.

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5 to 10 minutes total.

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then lower the heat to maintain a gentle simmer. Cover and cook until the beef is tender and easily pierced with a knife, about 30 minutes.

Add the potatoes, carrots, and pearl onions to the pot. Turn up the heat to bring the a simmer, then cook, uncovered, until the vegetables are fork-tender, about 15 minutes.

Break the curry block into pieces and stir it into the pot until fully dissolved. Continue cooking, stirring occasionally, until the sauce thickens, another 5 to 10 minutes.

Ladle the curry over bowls of fluffy white rice to serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.

This curry also freezes well for up to 3 months. I place mine in freezer-safe deli containers, leaving at least an inch on the top for expansion. Allow to thaw all day or overnight in the refrigerator before reheating.

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Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

In a large skillet, heat 1/4 cup of olive oil on medium heat. Add the curry powder. Add cumin and chili powder. Let the spices gently simmer for 1 minute. Add the chopped yellow onion, and salt, and cook until translucent, about 5 minutes.

Simply Recipes / Annika Panikker

In a large mixing bowl, add the hot rice and then fold in the onions with the curry-infused oil in which they were cooked. Add the toasted sesame oil and honey. You'll need to use a strong wooden spoon to mix. Taste test the rice. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the raisins, apple, and cilantro. Add the celery, snow peas, bell pepper, and green onion, if using. Stir in a tablespoon of rice vinegar. Add more salt to taste.

Simply Recipes / Annika Panikker

The salad is best made a day ahead of time, giving the flavors time to meld. Can be served chilled, room temperature, or warm.

Simply Recipes / Annika Panikker

Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.

Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.