Lime Turmeric Curry Rice

Juice of 3-4 limes
Zest of 1 lime
2 cups cooked Basmati rice
1 teaspoon cumin seeds
8 to 10 curry leaves, whole or chopped
1 teaspoon turmeric powder
2 tablespoons olive oil
1/3 cup red kidney beans, drained & rinsed
1/3 cup cannellini beans, drained & rinsed
1/3 cup corn kernels
1/3 cup peas
1/4 cup toasted nuts (almonds, cashew nuts or walnuts)
Salt & freshly ground pepper to taste
2 fresh or grilled limes

Garnish

Grilled and fresh limes
Fresh coriander leaves or herbs of choice

1. Heat 1 tablespoon of oil in a large skillet or wok over medium heat, add cumin seeds, curry leaves sauté until fragrant, add beans, corn, peas and sauté for 2-3 minutes or until vegetables are tender
2. Add a pinch of salt and pepper, stir to combine, and transfer into a bowl
3. In the same skillet, add 1 tablespoon oil on low medium heat, add turmeric powder, sauté for a few seconds then add cooked rice, stirring to coat. Once the rice is coated yellow add additional ground pepper, lime juice & zest
4. Switch off the heat, toss in toasted nuts and garnish it with coriander leaves, fresh and grilled limes.
5. Serve it hot with yoghurt raita

Optional Extras: Boiled potatoes, roasted cauliflower and carrots