Curried Rice Salad
Curried Rice Salad. Gluten-free,perfect as light lunch or as a side salad!
Rice salad has always been one of my family favourites. I guess that all began when I had five hungry kids to fill up and rice salad was a great option in the summer that was carb loaded to keep their tummies happy without the heat of a hot rice dish.
Curried rice salad evolved into a beloved family side dish in Australia, with roots tracing back to Indian cuisine. This flavorful dish gained popularity due to its vibrant blend of spices, combining the fragrant curry powder with a variety of fresh vegetables and rice. As families sought quick and nutritious meal options, curried rice salad became a staple, celebrated for its versatility and ease of preparation. You will often find a curried rice salad at the weekend barbeque across Australia.
As the world got smaller with the internet, and the rise of global culinary influences, this salad has been adapted into countless variations, making it a cherished addition to family gatherings and potlucks. Today, it remains a favorite for its delicious taste, nutritional benefits, and the ability to be customized to suit any palate. To me this is classic Aussie as I have added veggies commonly used in our salads anyway. The curry dressing is so yummy, you may want to bookmark this recipe for the dressing alone!
You can easily double this recipe though the capacity for steaming rice in the Thermomix is limited to 400g. If you want a low carb version of this recipe, make sure you use this method for steaming the rice.
Make sure you check out our other rice salad favourites:
Kale Chicken & Brown Rice Salad
Minted Red Rice & Chick Pea Salad
Thai Wild Rice Salad With Mango
Brown Rice Herb and Fennel Salad
Red Rice and Quinoa Salad with Pistachios and Mint
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Need
-
The Rice
- 1 Litre water for steaming
- 300 Grams white rice
- 2 Teaspoons cumin seeds
-
The Curry Dressing
- 1 cloves garlic
- 20 Grams honey
- 70 Grams fresh lemon juice
- 1 Teaspoon ground turmeric
- 1 Teaspoon yellow curry powder
- Pinches pink salt flakes BUY
- 20 Grams cream BUY
-
The Salad
- 2 celery stalks, sliced thinly
- 3 spring onions, sliced thinly
- 1 capsicum/bell pepper red, diced
- 1 capsicum/bell pepper orange, diced
- 100 Grams craisins
- 100 Grams Blanched Almonds roughly chopped Recipe
- 1 Handful fresh coriander or cilantro
Do
- 1
To cook the rice, place 1 litre of water into the Thermomix bowl. Weigh out the rice into the simmering basket and rinse with water. Insert basket into the Thermomix bowl. Sprinkle cumin seeds on top. Cook 15 min/100°C/speed 4. Tip into a large bowl and let cool.
- 2
To make the dressing, place garlic into the Thermomix bowl, chop 3 sec/speed 6. Scrape bowl and add all remaining ingredients and blend 20 sec/speed 7.
- 3
Add all remaining salad ingredients to the bowl of rice, including the salad dressing. Stir to combine.
- 4
Serve with protein of choice!
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
