I actually ate this as a lunch, but I think it would work rather well as a side, or even as a full entree with a little sauteed tofu. I was inspired to make this dish after watching an episode of Nigella Express in which Nigella made muttar paneer, one of my favorite Indian dishes. This creation is definitely not quite as satisfying, but did do the trick to quell my hunger and help me clear some leftovers out of the fridge at the same time.
Turmeric Rice with Peas
makes one serving
2/3 cup frozen peas
1 tablespoon water
1 cup coconut rice
1/2 teaspoon curry powder
1 teaspoon ground turmeric
1. Place the peas in a microwave-safe dish and add 1 tablespoon of water. Cook for about a minute and a half; remove from the microwave and stir. Cook for an additional 30-45 seconds if necessary.
2. Reheat the coconut rice or cook up a fresh batch.
3. Stir together the peas and rice. Season with the curry powder and turmeric.
4. Top with sauteed tofu (optional) or eat plain.
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