Curry Corned Beef and Rice

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Picture this, you’re home and your belly “boiling” and all you could find in the pantry is a tin of corned beef, two potatoes, some rice and a little “end” of curry in a pack. What could you cook quickly to satisfy this raging hunger? Well, I have just the thing, Curry Corned Beef and Rice. This meal will set that hunger straight and have you filled for a few hours. Indeed this is a fast cook and it could be made in about thirty minutes.

Another 30-Minute Meal

A while back, a reader commented on one of my posts and mentioned corned beef and rice. Those words sparked a chain reaction in my mind and brought back some memories of the first time I made this dish when I was young (you know I have to give you all the story)…… My mother wasn’t home that day and my father said we could make some corned beef and rice as a quick meal…. Long story short, the corned beef and rice came out wonderful for even someone my age at that time.
It’s really strange how the smell of sauted onions and garlic with the corned beef could bring back such poignant images to your mind also. Have you ever experienced that also while cooking or eating ? (kinda like the food critic in Ratatouille) I’d love to hear some of your stories and what food triggers it. It’s a strange but nice feeling though, don’t you think? I wonder if scientists ever studied this phenomenon. Anyhow, enough of my chatter, here is curry corned beef and rice; a quick meal for those of you who have very little time on your hands……and also for those of you who are just too lazy to cook anything haha!!! :^D

Curry Corned Beef and Rice Recipe

curry corned beef and rice



½ cup rice
3 cloves garlic
2 potatoes
1 onion
1 tin corned beef
¼ tsp. saffron powder
¼ tsp. geera powder
2 tsp. curry powder
3 tsp. water (to mix curry)
salt to taste
pepper to taste
1 tbsp. green seasoning
2 tbsp. oil
1 bouillon cube (optional)


Boil and strain the rice. Set aside.

Chop the onion and garlic.

Dice the potatoes.

Remove the corned beef from the tin and set aside.

Mix the curry, saffron, geera and green seasoning in about 2 tablespoon of water.

Mix well.

Saut © the onion and garlic.

Add the curry mixture. Mix and allow to cook well.

Add the potatoes and cook until soft.

When the potatoes are cooked add the bouillon cube and allow to simmer for about 2 minutes.

Add pepper to taste.

Add the corned beef.

Allow to simmer, until the most of the liquid is evaporated. Serve hot over rice.

See how fast this recipe was. Well, just as fast …. Ah gone! See you soon.


  1. says

    This reminds of an dish the mother of a Puerto Rican friend of mine used to make. It had potatoes as well and those little bitty green olives with the pits that the Puerto Ricans like so much. She served it with rice. It was darn good too! But this looks even better.

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