Carrot curry with oyster mushrooms and meatballs
easy
40 mins
40 mins
Ingredients
- 200 g "Hearty rice finesse" from natural rice, grain and sesame
- 7-10 Tbsp Salt
- 600 g Carrots
- 200 g Onions
- 150 g Oyster mushrooms
- 200 g Beefsteak minced meat
- 1 Egg Yolk
- 50 g Low-fat curd
- 1 TABLESPOON chopped parsley
- 7-10 Tbsp black pepper
- 2-3 TABLESPOONS Oil
- 1 TABLESPOON Curry
- 1/2 l clear broth (instant)
- 1 collar Chives
- 150 g ripened cream
- 15 g Cornstarch
Directions
- 1
Put rice mixture into 3/4 litre boiling salted water and cook over medium heat for about 30 minutes. In the meantime clean and wash the carrots and cut them into sticks. Peel onions and, except one, cut them into slices. Clean oyster mushrooms and cut into strips. For the meatballs chop the remaining onion finely.
- 2
Mix minced meat, egg yolk, quark, onion, parsley, salt and pepper. Season well and turn small balls with wet hands. Heat oil in a pan and fry the meatballs for about 5 minutes until they are brown all around. Take them out. Fry the oyster mushrooms briefly in the hot fat and take them out as well. Braise carrots and onions in the pan, dust with curry and deglaze with stock. Cover the carrots and onions and cook for 6-8 minutes. Cut the chives into small rolls, except for a little garnish. Stir sour cream and cornstarch until smooth. Stir into the hot stock and bring to the boil.
- 3
Cover the carrots and onions and cook for 6-8 minutes. Cut the chives into small rolls, except for a little garnish. Stir sour cream and cornstarch until smooth. Stir into the hot stock and bring to the boil. Season to taste with salt and curry. Heat meatballs and oyster mushrooms in the sauce briefly and arrange on plates with the rice mixture. Serve sprinkled with chives and garnished
- 4
Cutlery: Boda Nova
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