Curried Rice Salad

April 3, 2019
Posted in Recipes
April 3, 2019 Kate Morland

A chewy, nutty salad full of flavour

We love hearty salads that are full of flavour, texture, colour and keep us sustained for ages. This recipe combines yummy memories of curried eggs with seasonal vegetables creating a chewy, nutty texture. Perfect for a quick dinner or leftover lunch.


  • 2 cups cooked brown rice
  • ¼ cup oil
  • ¼ cup lemon juice (1 lemon)
  • 1 tsp honey
  • 1 clove garlic
  • Salt and pepper
  • 1 tsp curry powder (or substitute for smoky paprika)
  • ¼ cup roasted peanuts
  • ¼ cup currants
  • ½ small red onion
  • 1 finely diced Capsicum
  • 1/2 cup corn kernels
  • 1 cup finely diced Spinach
  • Boiled eggs (6-8),

Tip: swap eggs for canned tuna or salmon, smoked salmon, shredded chicken, stirfry beef, sliced ham, black beans, cottage cheese.


  1. Bring rice and water to the boil, cover and simmer for 25min until cooked.
  2. Bring eggs to the boil and cook until hard-boiled ~6-7mins.
  3. Meanwhile mix the oil, lemon juice, honey, garlic and curry powder together.
  4. Chop vegetables.
  5. Combine all ingredients and season with salt and pepper.

Tip: You can substitute the rice for wholemeal pasta or Israeli couscous.

, , , ,
Cooking Class - FRI 20th SepThese don't come around often, don't miss out!

You’ll leave these sessions, nourished, invigorated and inspired to get creative in your own kitchen. So, get together with friends, family or work colleagues for some cooking fun at Studio Rubix! 

Book Now
Core and Pelvic Floor WorkshopGet on it ladies and gents!

An important part of a women AND men's health - Core and Pelvic Floor

Come and be a part of this workshop on Wednesday Sep 25th 12-1.15pm at our studio, learn how to effectively activate and strengthen pelvic floor and gain core control.

Give us a call to book your spot. Spaces are limited for the personal attention; these will go fast so get in quick! $10 clients / $15 non clients. 

Contact Us