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Rice curry

Rice curry with lots of vegetables

Rice curry with lots of vegetables is a classic curry dish. It impresses with its simple and tasty, sometimes spicy style.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course main course
Servings 1 person

Ingredients
  

  • 140 g basmati whole grain rice
  • 1 eggplant
  • 1 carrot
  • 1 parsnip
  • 1 onion
  • 50 g celery
  • 50 g fennel
  • 2 stalks of spring onions
  • 1 red bell pepper
  • 2 tbsp frozen peas
  • salt and pepper
  • some soy sauce
  • 1 tsp curry powder
  • 0,5 tsp turmeric
  • 2 tsp spelt flour type 630 to thicken the sauce
  • 600 ml water for boiling

Instructions
 

  • Wash the rice and cook for 20 minutes in 3 times the amount of water.
  • Wash and chop the vegetables.
  • Place in a pan with approx. 250 ml water.
  • Simmer for approx. 15 - 20 minutes.
  • Season to taste with the spices and thicken with flour. Dissolve a little flour in a cup of cold water, add to the vegetables and bring to the boil.
  • Fold the rice into the finished vegetables.
Keyword basmati wholemeal rice, Carrots, curry powder, Eggplant, Spices, Vegetables