Curry – Almond – Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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!).
- 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).
- 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.
- Get the rice out of its feathers and, if necessary, pour off the remaining water.
- Stir in the flaked almonds and the sauce, leave to steep for a moment with the lid closed.
- Serving suggestion:
- Arrange as a small cone with a cup and garnish with lemon balm.
- Vegetable puff pastries or poultry go well with it, with pineapple as a side dish.
- Variant:
- You can make it the main course if you also chop and mix in dried fruit.
- You can also leave out the peanut butter.
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