Curry Leaf Rice
35 mins (prep 20, cooking 15)
9 ingredients
4 servings
I love the taste of curry leaves and I love rice. So I combined those two things and came up with this recipe. This rice dish tastes better the longer it sits. Ghee can be substituted for the olive oil. Curry leaves can be found at your Indian grocer. This recipe uses small-medium sized curry leaves. If your leaves are large, adjust accordingly.

Categories:  <-60-mins , pasta,-rice-and-grains , rice , time-to-make ,
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Serving Size (169.95 g)
Servings 4
Amount per Serving
Calories 551.02 Calories from Fat 8.46
% Daily Value *
Total Fat 0.94g 5.8%
Saturated Fat 0.23g 4.7%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 9.68mg 1.61%
Total Carbohydrate 121.76g 162.35%
Dietary Fiber 4.81 g 76.94%
Sugars 0.71 g %
Protein 10.19g 81.5%
Vitamin A 2.14IU% Vitamin C 1.56mg%
Calcium 12.64mg% Iron 6.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
virgin olive oil, plain breadcrumbs, whole