A Fragrant and Flavorful Rice Salad
Ready to elevate your lunch game? This Curry Basmati Rice Salad with Currants is a vibrant explosion of flavour that will transport your senses! We’re using Basmati, whose name literally means “the fragrant one,” and for good reason. Its mild, nutty aroma is the perfect canvas for the warm curry spices, the sweet pop of currants, and the fresh zing of lime and cilantro. But this salad isn’t just delicious—it’s packed with goodness. Turmeric and coriander not only add incredible flavour but also bring potent antioxidants to the party. It’s a beautiful, healthy, and incredibly satisfying dish that’s perfect served warm or cold.
Ingredients
• 1/4 cup / 60 mL currants
• 1/4 cup / 60 mL water, for soaking
• 1 3/4 cups / 435 mL water, for cooking
• 1 cup / 250 mL white basmati rice
• 1/2 teaspoon / 2 mL salt
• Pinch of turmeric
• 1 tablespoon / 15 mL Indian curry paste
• 2 tablespoons / 30 mL lime juice
• 1 cup / 250 mL finely diced red bell pepper
• 2 tablespoons / 30 mL chopped fresh cilantro or parsley
• 1 teaspoon / 5 mL coriander seed, crushed (optional)
Instructions
1. Place the currants in a small bowl with their soaking water and let them soak for 20 minutes.2. While the currants soak, bring 1 3/4 cups / 435 mL of water to a boil in a saucepan. Stir in the rice, salt, and turmeric. Reduce the heat to low, cover, and simmer for 20 minutes.3. Remove the rice from the heat and set aside to cool slightly.4. In a separate small bowl, strain the soaking water from the currants. Whisk this water into the curry paste until you have a smooth mixture, then stir in the lime juice to create the dressing.5. In a large bowl, combine the cooled rice, diced red pepper, fresh cilantro, crushed coriander seed (if using), and the soaked currants. Pour the curry dressing over the top and stir gently until all the are evenly distributed and coated.
Nutritional Information
• Nutritional FactsPer 1 cup / 250 mL serving:
• Calories: 220
• Protein: 3 g
• Fat: 2 g
• Carbohydrate: 52 g
• Dietary Fibre: 3 g
• Sodium: 215 mg
• Vitamin C: 71 mg
• Iron: 2 mgPercentage of calories from: Protein 6%, Fat 6%, Carbohydrate 88%
Pro Tips
• For a nuttier flavour and more fibre, use brown basmati rice. You will need to increase the cooking water and simmer time according to package directions.
• Toast the coriander seeds in a dry pan for 30-60 seconds before crushing to release their maximum aromatic oils and deepen the flavour.
• Make it a meal by adding a can of rinsed chickpeas or some edamame for a boost of plant-based protein.
• This salad is even better the next day! Store it in an airtight container in the refrigerator for up to 3 days, allowing the flavours to meld.
FAQ
Q: How can I add more plant-based protein to this rice salad
A: To make this a more protein-rich vegetarian meal, simply add a can of rinsed chickpeas or some cooked edamame. Toasted cashews or slivered almonds would also add a delicious crunch and a boost of protein and healthy fats.
Q: Is this curry basmati rice salad recipe vegan
A: Yes, this recipe is naturally vegan as all the ingredients are plant-based. We recommend checking the label on your Indian curry paste to ensure it does not contain any dairy products like ghee, as formulations can vary by brand.
Q: Can I make this vegetarian rice salad ahead of time
A: Absolutely! This salad is perfect for meal prep. In fact, the flavours meld and become even more delicious after a day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What can I substitute for currants in this recipe
A: If you don’t have currants, you can easily substitute them with an equal amount of raisins, sultanas, or chopped dried cranberries for a similar sweet and chewy texture. Chopped dried apricots would also be a wonderful alternative.
