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    You are in: Home / Recipes / Kedgeree Curry (Curried Pinto Beans and Rice) Recipe
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    Kedgeree Curry (Curried Pinto Beans and Rice)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    That Napa Chicken Ranch's Note:

    This is a family favorite- when times were tough we learned at least 100 ways to eat pinot beans. Give it a try, it is delicious! Serve with diced tomatoes, chopped green onions, slices of hard boiled eggs (optional) and warm tortillas!

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    Units: US | Metric


    1. 1
      Mix together the lemon juice, soy sauce and water and set aside.
    2. 2
      Heat a large skillet and add the olive oil. Stir in the curry until mixed.
    3. 3
      Add the rice and mix well. Stir in the pinto beans.
    4. 4
      Add the lemon juice mixture, combine well.
    5. 5
      Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!

    Ratings & Reviews:

    • on April 14, 2010


      This was pretty good, but I had to add some salt at the end after tasting. Wierd, considering I'm not a big fan of salting my food. But it was great after that! I served it mega-hot topped with raw chopped spinach and diced tomatoes. Yuuuummmy combo! My 2 toddlers even sucked it up asking for more!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2009


      Yummy and fast. A good option for my vegetarian family members when I prepare meat! Next time I will add a few veggies to it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kedgeree Curry (Curried Pinto Beans and Rice)

    Serving Size: 1 (248 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 704.0
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 263.0 mg
    Total Carbohydrate 137.2 g
    Dietary Fiber 12.1 g
    Sugars 0.5 g
    Protein 17.8 g

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