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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.

      Success!

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

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