Description
I used a home made curry powder for this recipe which is really simple to put together, specially for people who make Indian food on a regular basis, because then you will have all the spices in your pantry already. But if you don’t, and you have store bought curry powder or want to use store bought curry powder…then by all means go ahead and use it.
Ingredients
Scale
Rice
- 2 cups cooked jasmine or plain rice, preferable a day old
- 1 cup fresh or canned pineapple
- 1/2 cup fresh basil, finely chopped
- scallions cut into 1 inch pieces
- red bell pepper, cut into bite size
- carrots, diced
- 1/4 cup cashews
- 1 red onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 tbsp vegetable oil
- 1 tbsp curry powder (see recipe below)
- 1 tbsp soy sauce
- 1 tsp sugar
- salt to taste
Curry Powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp turmeric powder
- 1/2 tbsp ground mustard seeds
- 1 tsp red chili powder
Instructions
Rice
- In a wok, heat oil on medium high. Add cashews and stir till they turn golden brown.
- Add onion and garlic and cook till fragrant or once onion turns slightly pink.
- Add bell peppers and carrots and continue to cook till the carrots become slightly soft.
- Sprinkle curry powder over the vegetables and continue to cook for about 30 seconds.
- Add soy sauce, sugar, pineapples and scallions and stir fry on high for another 15 to 20 seconds.
- Add rice & basil and stir till everything is mixed well and the grains of rice are coated evenly with the spice and sauce.
- Taste to adjust the seasoning. Serve immediately with some fresh basil.
Curry Powder
- In a bowl add all ingredients and mix well.
- Cook Time: 20 mins
- Category: Main