Kedgeree Curry Curried Pinto Beans And Rice Recipes

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EASY KIDNEY BEAN CURRY



Easy Kidney Bean Curry image

Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

One 2-inch piece fresh ginger
2 cloves garlic
3 tablespoons vegetable oil
1/2 small red onion, finely chopped
Kosher salt
1/2 teaspoon curry powder
1/4 teaspoon pumpkin pie spice
1/4 small head green cabbage, roughly chopped
1 large carrot, cut into thin rounds
One 14.5-ounce can kidney beans, drained and rinsed
One 14.5-ounce can diced tomatoes
1/4 cup lightly packed cilantro leaves, roughly chopped
Cooked basmati rice and plain yogurt, for serving

Steps:

  • Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
  • Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
  • Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

QUICK CURRIED KEDGEREE



Quick curried kedgeree image

Makes a great weekend brunch or supper

Provided by Good Food team

Categories     Brunch, Dinner, Main course

Time 35m

Number Of Ingredients 7

1 bunch of salad or spring onions , trimmed
a knob of butter
1 tbsp curry powder
400g basmati rice
4 eggs
225g pack smoked salmon trimmings
700ml hot chicken or vegetable stock

Steps:

  • Cook the rice: Cut the green tops off the onions and roughly chop them, then roughly chop the white parts. Melt the butter in a large saucepan over a medium heat and tip in the white onions and the curry powder. Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter. Pour in the hot stock and bring to the boil. Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes.
  • Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs and simmer for 8-9 minutes until softly boiled. Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap. Take out the eggs, then shell and roughly chop them.
  • Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and fork through. Taste and add salt and pepper if needed. Put the pieces of egg on top and serve.

Nutrition Facts : Calories 523 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 3.53 milligram of sodium

CURRIED HADDOCK KEDGEREE



Curried haddock kedgeree image

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix

Provided by Sophie Godwin - Cookery writer

Categories     Dinner

Time 25m

Number Of Ingredients 10

500ml double cream
thumb-sized piece ginger , peeled and grated
½ tsp turmeric
2 tsp ground cumin
2 tsp garam masala
400g undyed smoked haddock fillets (skin on)
300g cooked basmati rice
200g frozen peas
2 large eggs , boiled for 7 mins, peeled and cut into quarters
1small pack coriander , leaves roughly chopped

Steps:

  • Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
  • Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
  • Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
  • Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

Nutrition Facts : Calories 885 calories, Fat 72 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

KEDGEREE



Kedgeree image

A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.

Provided by HELENUK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 11

2 cups uncooked basmati rice
2 eggs
4 ounces smoked haddock, or other white fish
1 bay leaf
1 cup milk, or as needed
1 tablespoon butter
1 teaspoon curry powder
4 green onions, chopped
¼ cup frozen green peas
salt and pepper to taste
½ cup low-fat plain yogurt

Steps:

  • Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  • Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g

PINTO BEANS AND RICE



Pinto Beans and Rice image

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

Steps:

  • In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

KEDGEREE CURRY (CURRIED PINTO BEANS AND RICE)



Kedgeree Curry (Curried Pinto Beans and Rice) image

This is a family favorite- when times were tough we learned at least 100 ways to eat pinot beans. Give it a try, it is delicious! Serve with diced tomatoes, chopped green onions, slices of hard boiled eggs (optional) and warm tortillas!

Provided by That Napa Chicken R

Categories     White Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon lemon juice (Fresh is best)
1 tablespoon soy sauce
2 tablespoons water
2 tablespoons olive oil
1 tablespoon curry powder (or use curry paste as we do- to taste)
3 cups white rice (Cooked- left over)
2 cups pinto beans (Canned is great)

Steps:

  • Mix together the lemon juice, soy sauce and water and set aside.
  • Heat a large skillet and add the olive oil. Stir in the curry until mixed.
  • Add the rice and mix well. Stir in the pinto beans.
  • Add the lemon juice mixture, combine well.
  • Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!

Nutrition Facts : Calories 704.1, Fat 8.3, SaturatedFat 1.2, Sodium 263.1, Carbohydrate 137.2, Fiber 12.2, Sugar 0.5, Protein 17.8

CURRIED PINEAPPLE RICE



Curried Pineapple Rice image

Rice, curry, garlic and pineapple blend together to create this distinctive side dish. "It's so pretty serve in a pineapple shell," says Cecelia Bodden of Burnaby, British Columbia. "And it tastes as good as it looks."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12-14 servings.

Number Of Ingredients 10

1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
1/2 cup finely chopped onion
2 tablespoons butter
2-1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups chicken or vegetable broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped

Steps:

  • Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use). , In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. , Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl.

Nutrition Facts :

COCONUT CURRIED FRIED RICE WITH PINEAPPLE



Coconut Curried Fried Rice with Pineapple image

This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.

Provided by pinnym00

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 8

Number Of Ingredients 10

3 tablespoons vegetable oil
¼ cup sliced shallots
2 cloves garlic, minced
2 tablespoons curry paste
1 cup chopped green beans
½ cup coconut milk
4 cups chilled cooked rice
1 cup diced fresh pineapple
1 cup diced tomato
1 teaspoon soy sauce, or to taste

Steps:

  • Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
  • Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
  • Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 29.1 g, Fat 8.5 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.6 g, Sodium 114.2 mg, Sugar 3.3 g

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