Easiest Method to Make Appealing Mild Curry with Tumeric Rice

Mild Curry with Tumeric Rice.

You can cook Mild Curry with Tumeric Rice using 28 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mild Curry with Tumeric Rice

1. You need of Spice mix.
2. You need 1 tsp of tumeric.
3. It's 2 1/4 tsp of ground cumin.
4. Prepare 1/2 tsp of ground coriander.
5. You need 1/2 tsp of hot chilli powder.
6. It's 1/2 tsp of cinnamon.
7. It's 1 tsp of cumin seeds (toasted in a pan).
8. You need of Rice.
9. You need 1/2 tsp of tumeric.
10. It's 1/2 tsp of lemon juice.
11. Prepare 1 cup of rice.
12. You need 1 cup of water.
13. It's of Curry.
14. Prepare 1 tbsp of butter.
15. Prepare Pinch of salt.
16. Prepare of Grind of pepper.
17. You need of Leftover meat from a roast perhaps.
18. You need 1 of yellow pepper.
19. It's 1 of brown onion.
20. It's 1 packet of plum tomatoes, quatered.
21. You need 1/2 bunch of fresh coriander.
22. Prepare 50 g of peas.
23. It's Tin of tomatoes.
24. Prepare 1 tbsp of korma spice paste.
25. It's 1 tbsp of cream.
26. It's Splash of whole milk.
27. It's 1 tsp of wholegrain mustard or mustard powder.
28. It's 2 cloves of garlic.

Mild Curry with Tumeric Rice detailed

1. Put the rice on: Chuck everything into a pot or rice cooker and cook according to packet instructions..
2. Make your spice mix: Toast the cumin seeds and combine well with the rest of the spices..
3. Brown your butter: This adds a nutty but delicious flavour... It's not too noticeable but it does make a difference..
4. Meanwhile, dice the onions, peppers, and garlic. Roughly chop the coriander, quarter the tomatoes and cut the meat into bite size pieces. Watch your butter because you want it to turn a deep amber and not burn. Take it off the heat ass soon as it's done..
5. Place the garlic, pepper and onion in a pan with the browned butter and cook on medium until wilted. Then add the meat and spices and mix until everything is coated. Cook for 5 minutes..
6. Add the tomatoes, korma paste, tinned tomatoes, salt, pepper, mustard and 300ml water. Simmer for 5 minutes, or until it has reduced to a thicker curry..
7. If your rice is ready, then fluff it with a fork to aerate it..
8. Whilst simmering, add in your peas to heat them through and cook..
9. Turn to a low heat and pour your cream in whilst mixing vigorously. Do the same for the milk. Then, toss in your coriander and your ready to serve..
10. Use a small bowl to pack the rice down and invert it onto your plate, forming a beautiful dome of rice. Around the sides, ladle your curry and then garnish with a dollop of Greek yoghurt and a coriander leaf. Serve to your guests for a delicious but also stunning curry..