Colorful curry vegetables with rice

Name: Colorful curry vegetables with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tomatoes (about 150 g); 250 g Soya or mung bean seedlings; 1 (approx. 200 g) Courgette; 2-3 (approx. 200 g) Carrots; 1 (approx. 200 g) Stalk leek/leek; 1 Garlic clove; 200 g Rice; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Oil; 7-10 Tbsp ground chilli or cayenne pepper; 2 TEASPOONS Curry; 1 tablespoon (10 g) Flour; 200 g Whipped cream; 1 TEASPOON clear soup

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Tomatoes (about 150 g)
250 g Soya or mung bean seedlings
1 (approx. 200 g) Courgette
2-3 (approx. 200 g) Carrots
1 (approx. 200 g) Stalk leek/leek
1 Garlic clove
200 g Rice
7-10 Tbsp salt, white pepper
2 TABLESPOONS Oil
7-10 Tbsp ground chilli or cayenne pepper
2 TEASPOONS Curry
1 tablespoon (10 g) Flour
200 g Whipped cream
1 TEASPOON clear soup

Directions

1
Carve tomatoes crosswise, blanch, quench and skin them. Dice tomatoes. Wash and drain the sprouts. Clean or peel, wash and finely chop the rest of the vegetables. Peel garlic and dice finely
2
Cover the rice and let it swell for about 20 minutes in 400 ml boiling salted water over a low heat
3
Fry the garlic in hot oil. Add leek, carrots and zucchini. Season and steam covered for about 5 minutes
4
Sprinkle with curry and flour, sauté. Stir in 1/4 l water and cream. Bring to the boil, stir in stock. Add sprouts. Simmer covered for 4-5 minutes. Heat up tomatoes in it. Serve everything