Basque-inspired Rice and Curry

Ingredients

In the Basque-inspired version of Rice and Curry, we incorporate Basque ingredients such as chorizo and paprika to add a unique smoky flavor to the dish. The cooking techniques also differ, with the rice being cooked separately and then combined with the curry to ensure the perfect texture and flavor. We alse have the original recipe for Sri Lankan Rice and Curry, so you can check it out.

• 2 cups (470ml) Basmati rice 2 cups (470ml) Basmati rice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 200g chorizo, sliced 200g chorizo, sliced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (235ml) vegetable broth 1 cup (235ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the Basmati rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
2. 2.
   Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the diced red and green bell peppers, carrot, and sliced chorizo to the pan. Cook for 5 minutes, until the vegetables are slightly softened.
4. 4.
   Stir in the paprika, cayenne pepper, and turmeric, coating the vegetables and chorizo evenly with the spices.
5. 5.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt to taste.
7. 7.
   Add the cooked Basmati rice to the pan and gently mix it with the curry until well combined.
8. 8.
   Serve the Basque-inspired Rice and Curry hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chorizo — If you prefer a milder flavor, you can use a mild or sweet variety of chorizo instead of the spicy one.
• Basmati rice — To achieve fluffy and separate grains of rice, rinse it thoroughly before cooking to remove excess starch.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice to the curry before serving.
• If you prefer a spicier dish, increase the amount of cayenne pepper according to your taste.
• Feel free to add other vegetables such as peas or green beans to the curry for added color and nutrition.
• Serve the Basque-inspired Rice and Curry with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Basque-inspired Rice and Curry as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

Garnish the Basque-inspired Rice and Curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl or on a large platter to showcase the vibrant colors of the dish.