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Lime Turmeric Curry Rice

Lime Turmeric Curry Rice

Jun 18, 2025

This recipe can easily be doubled or tripled to make a wholesome family meal. We like adding roasted or boiled cauliflower. We put the cauliflower in the skillet at the same time as the beans. The lime adds freshness and zing to this recipe. 

Serves: 2

Preparation: 10 minutes

Cooking: 10-15 minutes

Ingredients   

Juice of 3-4 limes
Zest of 1 lime
2 cups cooked Basmati rice
1 teaspoon cumin seeds
8 to 10 curry leaves, whole or chopped
1 teaspoon turmeric powder
2 tablespoons olive oil
1/3 cup red kidney beans, drained & rinsed
1/3 cup cannellini beans, drained & rinsed
1/3 cup corn kernels
1/3 cup peas
1/4 cup toasted nuts (almonds, cashew nuts or walnuts)
Salt & freshly ground pepper to taste
2 fresh or grilled limes

Garnish

Grilled and fresh limes
Fresh coriander leaves or herbs of choice

Method   

  1. Heat 1 tablespoon of oil in a large skillet or wok over medium heat, add cumin seeds, curry leaves sauté until fragrant,
  2. Add beans, corn, peas and sauté for 2-3 minutes or until vegetables are tender
  3. Add a pinch of salt and pepper, stir to combine,
  4. Transfer into a bowl
  5. In the same skillet, add 1 tablespoon oil on low medium heat, add turmeric powder, sauté for a few seconds then add cooked rice, stirring to coat.
  6. Once the rice is coated yellow add additional ground pepper, lime juice & zest
  7. Switch off the heat, toss in toasted nuts and garnish it with coriander leaves, fresh and grilled limes.

Serve it hot with yoghurt raita

Optional Extras – Boiled potatoes, roasted cauliflower and carrots 

Recipe shared with permission of Citrus NZ and 5+A Day