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Beginner/20 min/Serves 4/Indian/Mild spice

Tangy Lemon Rice with Peanuts

Cooked rice tossed with turmeric, curry leaves, fried peanuts and plenty of lemon.

By Vegan Cook — published 1 August 2026

Time20 min
Servings4
SkillBeginner
CuisineIndian
SpiceMild
Best forLunch
Calories / serving290
AllergensPeanut

Ingredients

Serves 4.

  • 3 cupscooked rice, cooled
  • 3 tbsplemon juice
  • 1/4 cupraw peanuts
  • 1 tspmustard seeds
  • 1/2 tspturmeric
  • 1 sprigcurry leaves
  • 2 tbspoil

Cookware

  • Wide pan

Method

Read each step end-to-end before starting.

  1. 01

    Fry the peanuts

    Warm the oil and fry the peanuts until golden, then lift them out.

  2. 02

    Temper

    Pop the mustard seeds in the same oil, add the curry leaves and turmeric.

  3. 03

    Toss

    Fold in the rice with salt until every grain is coated and warmed through.

  4. 04

    Finish

    Off the heat, stir through the lemon juice and the fried peanuts.

Allergen profile

Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.

Free from
SulphiteSoyGlutenTree Nuts
Contains
Peanut