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
- 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.
- Add rice and stir to coat well in spices and oil. Add tomato paste and cook for a further minute.
- 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.
- 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.
- Divide between plates and serve.
- 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