Carrot Curry with Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g rice
- salt and pepper
- 750 g carrot (s)
- 1 onion (s)
- 2 tablespoons oil
- 1 teaspoon curry
- 250 ml vegetable stock
- 125 ml whipped cream
- parsley
Print Recipe
Pin Recipe Instructions
- Put rice in 250 ml of boiling water and cover and leave to soak over low heat for approx. 20 minutes. Clean and wash the carrots and cut into small pieces. Peel onions and cut them into fine pieces.
- Heat the oil. Sauté the onions and carrots in it for about 5 minutes, turning them. Season with salt and pepper. Dust with curry and sweat. Deglaze with the stock and cream. Simmer for about 5 minutes. Fold in rice. Season to taste with salt and pepper. Serve garnished with parsley.
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