Kedgeree Curry (Curried Pinto Beans and Rice)
- Reviews 2
Ready In: 20 mins
Serves: 4
Ingredients
- 1 tablespoon lemon juice (Fresh is best)
- 1 tablespoon soy sauce
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 tablespoon curry powder (or use curry paste as we do- to taste)
- 3 cups white rice (Cooked- left over)
- 2 cups pinto beans (Canned is great)
Directions
- Mix together the lemon juice, soy sauce and water and set aside.
- Heat a large skillet and add the olive oil. Stir in the curry until mixed.
- Add the rice and mix well. Stir in the pinto beans.
- Add the lemon juice mixture, combine well.
- Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!
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