Colorful curry vegetables with rice

For 4 people
  • 2 Tomatoes (approx. 150 g)
  • 250 g soy or mung bean seedlings
  • 1 (approx. 200 g) Zucchini
  • 2-3 (approx. 200 g) Carrots
  • 1 (approx. 200 g) Stange of leek / leek
  • 1 Garlic clove
  • 200 g rice
  • salt, white pepper
  • 2 EL Oil
  • shredded chili or cayenne pepper
  • 2 TL Curry
  • 1 EL (10 g) flour
  • 200 g whipped cream
  • 1 TL clear broth
40 minutes
easy
1.
Score the tomatoes crosswise, scald, quench and peel them. To dice tomatoes. Wash and drain the seedlings. Clean or peel the remaining vegetables, wash and finely chop. Peel the garlic and dice it finely
2.
Cover the rice in 400 ml boiling salted water and let it soak for about 20 minutes over low heat
3.
Braise the garlic in the hot oil. Add the leek, carrots and zucchini. Season and cook covered for about 5 minutes
4.
Dust with curry and flour, sweat. Stir in 1/4 l water and cream. Bring to the boil, stir in the broth. Add seedlings. Cover and simmer for 4-5 minutes. Heat tomatoes in it. Serve everything
1 person approx:
  • 440 kcal
  • 1840 kJ
  • 9 g protein
  • 22 g fat
  • 49 g carbohydrates

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