The rice curry is a classic that simply goes together perfectly. Delicious rice with great vegetables and a curry sauce. An impeccable lunch or dinner that you will really enjoy.
Rice curry with lots of vegetables
There’s not much to say. Just pick up a fork and enjoy this delicious meal. It’s also great for taking to work. Simply store it in the fridge overnight and then just heat it up the next day at work.
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.
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.
Tip
Add a little curry powder to the rice to give it a yellowish color.
Interesting to know
Curry powder is a versatile spice mixture that can vary depending on its origin and personal taste. The typical content of a curry powder consists of coriander, turmeric, cumin, mustard seeds and chili powder. Depending on taste and spiciness, curry powder can be milder or hotter.
