Gettin' My Indie On

Rice & Curry Dish

I’ve never been much of a fan for Indian Food but this Deeeelicious Recipe from the lovely Rita made sparks fly off my taste buds the first time I tried it. If you’re thinking about expanding your food horizons internationally THIS Rice & Curry recipe is a purrrfect start. This dish is NOT spicy nor will it stink up your kitchen for days, it’s simply scrumptious! Don’t go sterotyping Indian food, just take my word… it’s Jesus in the form of curry.

Ingredients:

➳   1 ½ cups of Rice (cook to instructions and ahead of time)

➳   4-6 Boiled Eggs (Chop Thick and set aside)

➳   ½ Package of Frozen Peas (pre-cooked)

➳   1 Medium sized Onion

➳   2 Cups of White Sauce

➳   (Optional) Cooked Chopped Chicken Breast

 White Sauce Recipe

➳ Melt 6 tbsp of Butter

➳ Stir in 8 tbsp of white flour

➳ 2 Cups of Milk  (stirring constantly & all at once ‘til it thickens and     bubbles)

➳ ¼ + tsp Salt

➳ 1 tsp of Curry Powder (taste to add)

If it’s too thin add a tbsp of mixed cornstarch w/ cold water. Add in and stir fast. Should be a fairly thick consistency

Sautee coarsely chopped onions in a lightly salted and buttered (or olive oil for all you health bugs) pan.  When the onions are clear (not brown), steamin’ and cooked, add em’ to the white sauce.  Add cooked peas to white sauce.  Lastly add chopped eggs, mix lightly and serve over bed of rice of choice (quinoa works too!)