Curry Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 sachet rice
- Salt water
- 2 carrot (s)
- 1 spring onion (s)
- 1 handful tomato (s) (date tomatoes)
- 2 tablespoon corn
- 2 handfuls mushrooms
- 0.5 ½ zucchini
- 2 teaspoons curry powder
- salt
- 1 teaspoon olive oil
- 3 basil leaves for garnishing
Print Recipe
Pin Recipe Instructions
- First cook the rice bag in salted water with curry. Now heat the olive oil in a pan while cutting the vegetables.
- First fry the zucchini and carrots and then add the mushrooms. When the vegetables are slightly firm to the bite, add the corn and spring onions. Only at the end add the halved date tomatoes to the vegetables so that they don`t disintegrate.
- Drain the rice, add it to the pan with the vegetables and fry briefly. Season with salt and serve.
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