Vegetable Curry
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 30 g Natural rice
- 7-10 Tbsp Salt
- 150 g Celery
- 100 g Carrots
- 1 Onion
- 2 (50 g each) Tomatoes
- 100 g Mung bean seeds
- 100 ml Vegetable broth (instant)
- 1 TABLESPOON Curry
- 30 g ripened cream
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Pepper
Directions
- 1
Put rice in boiling salted water and cook for 30 minutes. Clean and wash the celery and carrots. Cut celery into pieces and carrots into slices. Peel onion. Wash and clean the tomatoes. Cut both into slices. Sort and wash the mung bean sprouts.
- 2
Boil up broth. Add celery, carrots and onion slices. Sprinkle with curry and cook covered for 10 minutes. Add tomatoes and bean sprouts 3 minutes before the end of cooking time. Mix sour cream and cornflour and thicken the vegetables with it. Season to taste with curry and pepper. Serve the vegetables with rice
- 3
Per serving kJ/ kcal
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