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Jamaican Curry & Brown Rice

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Time30 Min
DifficultyIntermediate
Serves1

With zesty, sweltering flavours infused into a smoky whole, the Jamaican curry brown rice is your perfect satiate on a lazy holiday. It’s easy to make with simple yet scrumptious ingredients with distinctive flavours that sink in your taste-buds with every lump. Curry is at the centre of Jamaican cuisine. Jamaican dishes are based upon the delectable trinity- thyme, scallion, and garlic. Jamaica ... n cuisine is known for woodsy flavours usually intensified by the addition of whole seeds or berries. They have subtle heat that comes from special kinds of (bonnet) peppers right out of the farm. Dark red kidney beans (lobia) are often featured in any rice delicacy, suffused in coconut milk that gives the rice a signature blush. Jamaican Curry Brown Rice Ingredients pervade bursting flavour with their lovely colours, textures, and aroma- they are a fusion of spices and seasonings (typically grown in the islands) that make for filling eats. Jamaican Curry Brown Rice Restaurant Style features “jerk spice”- ground allspice constituents and chilli that bathes your rice in a smoky rinse. Jamaican Curry Brown Rice Calories range from 550 to 640. Jamaican Curry Brown Rice Benefits are myriad. Eating whole grains is linked to protection against atherosclerosis, stroke, and obesity. The American Journal of Clinical Nutrition recommends at least 3 servings of whole grains on an everyday basis. Brown rice is a treasure trove of minerals, antioxidants, lignans, and phytonutrients, as well as being a powerhouse of dietary fibre that is all-important for cholesterol reduction. Lignans are converted by your gut to enterodiol that has an inverse relation to cardiovascular disease.

Nutrition Info. (per serving)

ProteinFatCarbsFibre532 Cal532 Cal532 Cal532 Cal
  • 24gProtein
  • 13gFat
  • 78gCarbs
  • 20gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.25 cups

Lobia Dal White

Lobia Dal White

2.25 tablespoons

Red Gram Lentil (masoor Dal)

Red Gram Lentil (masoor Dal)

2.5 tablespoons

Yellow Moong Dal

Yellow Moong Dal

1 tablespoon

Salt

Salt

1.5 teaspoons

Peanut (with Skin)

Peanut (with Skin)

0.75 teaspoons

Sesame White (til)

Sesame White (til)

0.5 teaspoons

Pumpkin Seed

Pumpkin Seed

0.5 teaspoons

Sunflower Seeds

Sunflower Seeds

0.5 teaspoons

Refined Oil

Refined Oil

0.5 teaspoons

Turmeric Powder

Turmeric Powder

1 pinch

Jamaican All Spice

Jamaican All Spice

0.5 teaspoons

Aromat Powder

Aromat Powder

1 pinch

Nutmeg

Nutmeg

1 pinch

Fruits & Vegetables

Pineapple

Pineapple

0.75 cups

English Cucumber

English Cucumber

0.5 unit

Mint W/o Roots

Mint W/o Roots

3 leafs

Onion

Onion

0.25 cups

Broccoli

Broccoli

1 piece

Capsicum Red-regular

Capsicum Red-regular

1 small piece

Spinach W/o Roots

Spinach W/o Roots

0.25 cups

Other

Water

Water

2.5 glasses

Coriander Leaves

Coriander Leaves

6 leafs

Red Chillies

Red Chillies

0.5 unit

Lemon Juice

Lemon Juice

1.5 teaspoons

Green Chillies

Green Chillies

1 unit

Garlic

Garlic

1 piece

Coconut Milk

Coconut Milk

0.25 glasss

Directions
1
In a bowl, add Water, Brown Rice and soak for 24 min.
2
In a heavy bottom vessel, add Lobia, Water and soak overnight.
3
In a bowl, add Water, Masoor Dal without skin and soak for 30 min.
4
In a bowl, add Water, Moong Dal and soak for some time ( Cucumber mint salad ).
5
In a heavy bottom vessel, add Water, Salt, Rice and cook till soft.
6
In a heavy bottom vessel, add soaked Lobia, Water, Salt and cook till soft.
7
In a heavy bottom vessel, bring Water to boil. Add Salt, soaked Dal and boil till soft but not mashy.
8
Strain and remove the Rice to a container and keep aside.
9
Remove boiled Lobia to a bowl and keep aside.
10
Strain the Dal, remove to a bowl and set aside.
11
Garnish Mix- In a baking tray, add Peanuts and toast it properly. Remove the skin and set aside.
12
Heat a pan, add Sesame Seeds, Pumpkin Seeds, Sunflower Seeds and toast it properly. Keep aside.
13
In a bowl, add toasted Sesame Seeds, Pumpkin Seeds, Sunflower Seeds, toasted de-skin Peanuts.
14
Mix well and keep aside.
15
In a bowl, add diced Pineapple, chopped Coriander, chopped Red Chilli and Salt.
16
Toss together and keep aside.
17
In a bowl, add julienne English Cucumber, chopped Mint Leaves, Lemon Juice, soaked Moong, Garnish Mix and Salt.
18
Toss properly and keep aside.
19
Heat Oil in a pan, add minced Green Chilli, Garlic, Onion and sauté till golden brown.
20
Add Turmeric Powder, Jamaican Spice Mix and sauté.
21
Add Masoor Dal, Lobia and stir.
22
Add Water and cook for 15 minutes.
23
Add Broccoli, diced Red Pepper and cook till soft.
24
Add Salt, Aromat Powder, Coconut Milk and bring to boil.
25
Add Spinach and cook for 5 minutes.
26
Turn off the heat. Add Lemon Juice, Nutmeg Powder and mix well.
27
Remove to a bowl.
28
Served Jamaican Bean Curry with Brown Rice, Cucumber Mint Salad and Pineapple Coriander Salad.

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We hope you had fun making it! Enjoy the meal.

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