Curried rice salad

Curried Rice Salad combines cooked rice, peas, and sautéed onions with curry powder for a tasty and nutritious meal. This easy recipe is perfect as a side dish or light main course.

08 Feb 2026
Cook time 25 min
Prep time 5 min

Ingredients:

1 cup white rice
1 cup peas
1 tsp curry powder
2 tsp olive oil
1 onion
2 tbsp almonds
1 dash salt

Curried Rice Salad is a flavorful and nutritious dish that merges the fragrant spices of curry with the wholesome textures of rice, peas, and almonds. It’s perfect as a side dish or a light main course and offers a delightful balance of taste, convenience, and health benefits. This recipe is easy to make and offers a unique twist on traditional rice salads, making it a great option for meal prep and family dinners alike.

Instructions:

1. Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium-sized pot, bring 2 cups of water to a boil.
- Add the rice and a dash of salt, then reduce the heat to low.
- Cover and simmer for about 15-20 minutes, or until the rice is tender and all the water is absorbed.
- Fluff the rice with a fork and set aside to cool.

2. Prepare the Vegetables and Nuts:
- While the rice is cooking, heat 1 tsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5-7 minutes, until the onion becomes translucent and starts to caramelize.
- Add the peas and cook for an additional 2-3 minutes, just until the peas are heated through.
- Remove from heat and set aside to cool slightly.

3. Mix the Salad:
- In a large mixing bowl, combine the cooked rice, sautéed onions and peas, chopped almonds, and curry powder.
- Drizzle the remaining 1 tsp of olive oil over the salad.
- Toss all the ingredients together until well mixed. Adjust the seasoning with more salt, if desired.

4. Serve:
- Transfer the curried rice salad to a serving bowl or plate.
- Serve at room temperature or chilled, as a main dish or a side.

This Curried Rice Salad is a vibrant and satisfying dish that combines the hearty texture of rice with the subtle sweetness of peas and the crunch of almonds, all enveloped in the rich aroma of curry. It’s a versatile recipe that can be served warm or cold, making it suitable for any season. Whether you’re preparing for a potluck, a family dinner, or meal prepping for the week, this dish is sure to become a favorite.

Curried rice salad FAQ:

What is the cooking time for the rice in this salad?

Cook the white rice for about 15-20 minutes. Bring 2 cups of water to a boil, add the rice with a dash of salt, reduce heat to low, cover, and let it simmer until all the water is absorbed.

Can I use brown rice instead of white rice for this salad?

Yes, but note that brown rice takes longer to cook—approximately 40-45 minutes. Adjust the water ratio to 2.5 cups of water for every cup of brown rice.

How can I store leftover Curried Rice Salad?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It's best served chilled or at room temperature.

What can I substitute for almonds in this recipe?

You can substitute almonds with any crunchy nut or seed, such as cashews, walnuts, or sunflower seeds, depending on your preference or dietary restrictions.

How can I tell if the rice is cooked properly?

The rice should be tender and all the water should be absorbed. If it’s still crunchy, let it simmer a bit longer and check periodically.

Tips:

- Rinse the rice under cold water before cooking to remove excess starch and prevent it from becoming too sticky.

- For added flavor, consider cooking the rice in vegetable or chicken broth instead of water.

- If you prefer a more intense curry flavor, you can increase the amount of curry powder or add a pinch of garam masala.

- Toast the almonds in a dry pan over medium heat for a few minutes until they are golden brown to enhance their flavor and crunchiness.

- Finely chop the onion to ensure even cooking and a more uniform texture in the salad.

- Feel free to add other vegetables such as diced carrots, bell peppers, or herbs like cilantro for extra color and nutritional benefits.

- Let the salad sit for a few hours in the refrigerator if possible to allow the flavors to meld together.

- Serve the salad with a drizzle of lemon juice or a dollop of yogurt for a refreshing twist.

Nutrition per serving

4 Servings
Calories 300kcal
Protein 8g
Carbohydrates 54g
Fiber 4.21g
Sugar 4.08g
Fat 7g

Curried rice salad