Carrots – Curry Pan with Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- 1 tablespoon vegetable oil
- salt and pepper
- 400 ml vegetable stock
- 4 tablespoon sour cream
- 2 tablespoon pumpkin seeds or peanuts
- 240 g rice, cooked
- Curry powder
Print Recipe
Pin Recipe Instructions
- Cut the carrots into slices. Heat the oil, add the carrot slices, dust with salt, pepper and curry powder and sauté for about 3 minutes while stirring. Deglaze with vegetable stock and cook for about 10 minutes.
- Take the pan off the heat, carefully stir in the sour cream and season with salt and curry powder. Serve carrot pan sprinkled with pumpkin seeds with rice.
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