Carrots – Curry Pan with Pumpkin Seeds

Summary

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

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Instructions

1. 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.
2. 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.