Fast Vegan Curry Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup rice
- 350 g peas
- 250 g carrot (s)
- 2 onions)
- 1 bell pepper (s)
- 200 ml vegetable stock
- 2 tablespoon tomato paste
- 1 tablespoon peanut butter
- 2 tablespoon curry powder
- 1 teaspoon paprika powder, smoked
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 0.5 teaspoon ½ cayenne pepper
- Salt to taste
Print Recipe
Pin Recipe Instructions
- Dice the onions and peppers. Cut the carrots into thick slices.
- Cook the rice in twice the amount of water for about 30 minutes.
- First sweat the onion cubes in vegetable oil until translucent. Add the spices and fry for 1 minute. Stir in the tomato paste and peanut butter and sauté for 2 minutes. Deglaze everything with the vegetable stock and stir in the remaining ingredients. Cook everything for 7-10 minutes with the lid on, stirring occasionally. Finally, season the curry rice with salt.
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