Curry is one of my favorite quick meals to make and there's nothing like curry with rice on the side. I've been making curry for dinner almost every other week for the past year as well as starting to get used to cooking dry beans instead of canned to decrease my sodium levels and get more protein and fiber in my diet. On one of the nights where I really wanted curry and also wanted to make something with beans, it hit me that I could make curried beans and rice and then this recipe came about. Now, curried rice and beans is an Indian main dish or side dish but I had never had it before and now its definitely going to become a staple in my diet. This recipe kept me satisfied all weekend when I first cooked it. If you love curry, beans, and rice you should try this one out also!
(Above: meatless version with great northern beans)
-1 cup basmati rice
-1/2 cup pre-cooked dry great northern beans and/or brown lentils or a 15 oz. can great northern beans (drained and rinsed)
-1/2 cup chopped red or yellow onions
-1 3/4 cup chicken broth
-2 tbs. Savory Spice Vindaloo, Medium Yellow Curry Powder or your own favorite curry powder (see here for more info)
-1 tbs. minced garlic
-2 tbs. margarine, butter or unsalted butter
-1/4 tsp. red crushed pepper
Notes: If you're using dry beans for this recipe, make sure to cook them either a day ahead or a few hours ahead of when you plan to make this recipe. It takes two hours with 6 cups of water and 1 tsp. salt for dry great northern beans to cook. If you're using brown lentils, you don't need to cook them ahead of time. Also, You can use this recipe as a side dish or add some chicken or shrimp to the mix for a more complete meal.
Bring the broth to a boil. Add all ingredients, cover, and cook on low heat for 20 minutes. Serve and enjoy!
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