Curried Pinto Beans and Rice Kedgeree

This curried pinto beans and rice kedgeree is a delightful fusion dish that combines the comforting flavors of curry with the heartiness of pinto beans and rice. Perfect for a satisfying meal, it offers a balance of protein and spices that will tantalize your taste buds. Serve it warm for a nourishing lunch or dinner!

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

• Core ingredients include lime, garlic, onion, basmati rice.
• Follow all 8 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 medium lime (juiced)
• 3 cloves garlic (minced)
• 1 medium onion (chopped)
• 1 cup basmati rice (rinsed)
• 2 cups pinto beans (cooked)
• 1 cup coconut milk
• 1 cup peas (frozen)
• 0.5 tsp black pepper
• 1 tsp salt
• 1 tbsp ginger (grated)
• 2 cups vegetable broth
• 0.5 cups cilantro (chopped)
• 2 tbsp curry powder

Instructions

1. In a large pot, heat a little oil over medium heat and sauté the chopped onion until translucent.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder and cook for another minute to release the spices' aroma.
4. Add the rinsed basmati rice, cooked pinto beans, vegetable broth, and coconut milk to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender.
6. Stir in the frozen peas and cook for an additional 5 minutes.
7. Remove from heat and mix in the chopped cilantro and lime juice, adjusting salt and pepper to taste.
8. Serve warm, garnished with additional cilantro if desired.

Nutrition (per serving)

• Calories: 420
• Protein: 15 g
• Fat: 14 g
• Carbohydrates: 60 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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