This recipe is a classic Indian dish that is so versatile it can be eaten as a vegetarian main or as a filling side for plain grilled meat or fish. This version has been made with back country ingredients as a tasty end of day dinner, you can add as many fresh ingredients you may have on hand if you have the option.


1 cup long grain rice

1 x large onion, peeled, finely diced

1-2 tablespoons Indian curry powder

2 tablespoons tomato paste

100g dehydrated green peas


  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Cook onion for 3-4 minutes, until softened but not browned. Add curry powder and cook, stirring, until fragrant.
  2. Add rice and stir to coat well in spices and oil. Add tomato paste and cook for a further minute.
  3. Add enough water to cover rice by one inch above the top of the rice. Bring to the boil, reduce heat to low and cook for 12-15 minutes with a lid on.
  4. With 3 minutes to cook, add peas and stir through. Replace lid, finish cooking until rice is cooked. Remove from heat and stand for 5 minutes.
  5. Divide between plates and serve.

Serves 2-3


  • Using precooked rice of any variety will reduce cooking to a few minutes. Add rice after tomato paste along with 3-4 tablespoons of water and peas. Cooking stirring for 4-5 minutes or until heated through and peas are cooked
  • Cooked chicken or canned tuna can be stirred through for additional protein


  • Brown rice can be used, increase cooking time to 20-25 minutes
  • Green beans cut into 1cm lengths can replace peas
  • Fresh, frozen, canned or dried green peas can be used
  • Other vegetables such as celery, carrots, capsicum and corn can be added or substituted



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