Curry – Almond – Rice

Summary

Ingredients

• 1 cup basmati
• 2 cup water
• 0.5 teaspoon ½ salt
• 1 handful flaked almonds
• 1 tablespoon margarine (semi-fat)
• 1 clove garlic
• 1 piece (s) ginger root, approx. The size a cherry
• 1 cup apple juice
• 1 tablespoon curry powder
• 0.5 teaspoon ½ cayenne pepper
• 1 teaspoon vegetable stock, instant, without glutamate
• 0.5 teaspoon ½ salt
• 1 pinch coriander
• 1 teaspoon sage, dried, or leaf fresher
• 1 teaspoon cornstarch
• 1 teaspoon syrup (caramel) or raw cane sugar
• 1 teaspoon peanut butter

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Instructions

1. Bring the rice to the boil in a closed saucepan with the amount of water indicated on the package and a little salt. As soon as everything is boiling, wrap the pot in a towel, put it on the bed and cover it up (that`s a trick my grandma used to make the rice!).
2. Roast the almond flakes in the microwave without fat (refractory form, MW on high setting, stir for 30 seconds and repeat until the desired result is achieved).
3. Meanwhile melt the margarine. Press the garlic and ginger and stir into the margarine (with ginger only the juice comes out) and sweat a little. Pour apple juice on and stir in the spices and broth. Then bring to the boil. Mix the starch with a little cold water and use it to thicken the sauce. Season with caramel syrup and peanut butter.
4. Get the rice out of its feathers and, if necessary, pour off the remaining water.
5. Stir in the flaked almonds and the sauce, leave to steep for a moment with the lid closed.
6. Serving suggestion:
7. Arrange as a small cone with a cup and garnish with lemon balm.
8. Vegetable puff pastries or poultry go well with it, with pineapple as a side dish.
9. Variant:
10. You can make it the main course if you also chop and mix in dried fruit.
11. You can also leave out the peanut butter.