Ayurvedic Colorful Curry Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 40 g iner
- 30 g coconut oil
- 4 cardamom pods
- 120 g basmati rice
- 2 teaspoons curry powder
- 300 ml vegetable stock, possibly more
- 150 g broccoli
- 1 mango (s)
- 1 chilli pepper (s), red
- 1 red pepper (s)
- 1 lime (s)
- 40 g raisins
- sea-salt
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the ginger. Mash the cardamom pods in a mortar.
- Heat the coconut oil in a saucepan and sweat the cardamom pods, diced ginger and rice. Add the curry powder and vegetable stock, bring to the boil and simmer everything over low heat with the lid closed for about 12-15 minutes.
- Divide the broccoli into florets and cook in salted water for 2-3 minutes until al dente. Drain and rinse with cold water.
- Peel and dice the mango. Also cut the chilli and bell pepper into small cubes. Wash the raisins with hot water. Squeeze the lime.
- In the last 2 minutes of the rice cooking time, add broccoli, mango, paprika, chilli, raisins and lime juice and mix carefully. Season to taste with sea salt. If necessary, add a little vegetable stock.
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