Coriander Lemon Carrot Rice
Course: Main / LunchCuisine: Vegan / Indian FusionDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesCalories
240
kcalA light, fragrant vegan rice dish tossed with fresh coriander, lemon, and sautéed carrots—perfect for a refreshing lunch.
Ingredients
1 cup cooked rice (cooled)
½ cup carrot (grated or finely chopped)
1 tsp oil
½ tsp mustard seeds
1 green chilli (finely chopped)
6–8 curry leaves
¼ tsp turmeric powder
Salt to taste
Juice of ½ lemon
2 tbsp fresh coriander (chopped)
Directions
- Tempering: Heat oil in a pan. Add mustard seeds, curry leaves, and green chilli.
- Sauté Carrot: Add carrot and turmeric. Cook for 2–3 minutes.
- Add Rice: Add cooked rice and salt. Toss gently.
- Finish: Turn off heat, add lemon juice and coriander.
- Serve: Serve warm or chilled with salad.
Notes
- Why It’s Great?
1. Light, fresh & non-greasy
2. Kid-friendly & lunchbox-ready
3. Budget & quick