Colorful curry rice with vegetables

For 4 people
  • 250 g Zucchini
  • 200 g Carrots
  • 200 g Leeks
  • 50 g spring onions
  • 1 (approx. 125 g) large tomato
  • 2 medium-sized onions
  • 1 large clove of garlic
  • 1 glass (330 g / 160 g transfer) Soy Bean Sprouts
  • 2 (à 125 g) Cooking bag long grain rice
  • Salt
  • 3 EL Oil
  • 1 EL Curry
  • 1/2 Bunch Parsley
  • 1 Chilli peppers or hot peppers
  • 1/2 EL Sugar
  • 2 EL white wine vinegar
  • 1/2 cubes clear broth
  • 2 (à 200 g) Mug of whipped cream
50 minutes
Clean, wash and drain the zucchini, carrots, leek and spring onions. Cut zucchini and carrots into fine sticks, leek and spring onions into fine rings. Scald tomato with boiling water, rinse with cold water and peel off the skin. Dice the tomato. Peel the onions and cut into wedges. Peel the garlic and press it through a garlic press. Drain the sprouts on a sieve. Put rice in plenty of boiling salted water and cover and simmer over medium heat for about 20 minutes. Heat oil in a large pan. Steam the onions and garlic until translucent. Add the zucchini, carrots, leek and spring onions and stew for about 5 minutes. Sprinkle with salt and curry and simmer briefly. Wash the parsley, pat dry and finely chop except for something to garnish. Wash and core the chilli and cut into fine rings. Stir in tomato cubes, parsley, chilli, sugar, vinegar, stock cubes, 100 ml water and cream, bring to the boil and simmer for about 10 minutes. Finally fold in the sprouts and heat them in them. Season the vegetable curry with salt. Drain the rice, remove it from the bags and arrange with the curry vegetables in a large bowl. Serve garnished with parsley
1 person approx:
  • 650kcal
  • 2730 kJ
  • 11 g protein
  • 40 g fat
  • 63 g carbohydrates


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