Summary

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

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Instructions

1. Dice the onions and peppers. Cut the carrots into thick slices.
2. Cook the rice in twice the amount of water for about 30 minutes.
3. 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.