Vegetable-rice pan with yoghurt dip

Name: Vegetable-rice pan with yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Spring onions; 1 (approx. 250g) small aubergine; 1 (approx. 200 g) Courgette; 1 small, red pepper; 3 Stem(s) Thyme; 2 TABLESPOONS Oil; 1 TEASPOON Curry Powder; 200 g Coconut milk; 2 packages (250 g each) Express Basmati & Thai Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 250 g Whole milk yoghurt; 150 g Schmand

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Spring onions
1 (approx. 250g) small aubergine
1 (approx. 200 g) Courgette
1 small, red pepper
3 Stem(s) Thyme
2 TABLESPOONS Oil
1 TEASPOON Curry Powder
200 g Coconut milk
2 packages (250 g each) Express Basmati & Thai Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
250 g Whole milk yoghurt
150 g Schmand

Directions

1
Clean and wash spring onions and cut them diagonally into thin rings. Clean, wash and roughly cut the aubergine and courgette into pieces. Halve, clean, wash and also roughly dice the peppers. Wash and shake the thyme dry, pluck the leaves from the stalks and chop finely
2
Heat 1 tablespoon of oil in a large frying pan. Sauté the aubergine, zucchini and peppers for 3-4 minutes. Dust with curry. Add thyme and pour on coconut milk. Cover and simmer for 8-10 minutes. Add rice, 3 tbsp. water and spring onions 3 minutes before the end of cooking time. Season to taste with salt and pepper
3
For the dip, peel and slice the garlic. Heat 1 tablespoon of oil in a small pan and fry the garlic until crisp. Remove, let cool and chop coarsely. Mix yoghurt and sour cream. Add garlic and season with salt and pepper. Pour into a small bowl and add to the rice pan