Colourful curry rice with vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the zucchini, carrots, leek and spring onions. Cut the zucchini and carrots into fine sticks, leek and spring onions into fine rings. Add boiling water to the tomato, rinse with cold water and peel the skin. Dice tomato. Peel onions and cut into slices. Peel garlic and press it through a garlic press.

2. 2

   Drain sprouts on a sieve. Put rice in plenty of boiling salted water and simmer covered over medium heat for about 20 minutes. Heat the oil in a large pan. Sauté onions and garlic until translucent. Add zucchini, carrots, leek and spring onions and braise for about 5 minutes. Sprinkle with salt and curry and continue to braise briefly. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Wash chilli, remove seeds and cut into fine rings. Add 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 sprouts and heat them up. Season vegetable curry with salt.

3. 3

   Sprinkle with salt and curry and continue to braise briefly. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Wash chilli, remove seeds and cut into fine rings. Add 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 sprouts and heat them up. Season vegetable curry with salt. Drain the rice, take it out of the bags and arrange it with the curry vegetables in a large bowl. Serve garnished with parsley

Nutrition Facts

KCAL
650 kcal

CARBS
63 g

FATS
40 g

PROTEINS
11 g