Summary

Ingredients

• 1 pack. Meat substitute (like meat chicken) or similar
• 250 g rice your choice
• 1 packet mint, fresh
• 1 packet coriander, fresh
• 1 teaspoon curry paste, red
• 400 g yourt, Greek, or vean soy yourt
• 1 pack chickpeas
• 1 can lentils
• 1 can beans (Heinz Five Beanz with tomato sauce)
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 6 tablespoon peanut oil
• 2 tablespoon olive oil
• 4 pinches salt
• 1 medium onion (s)
• 4 cloves garlic
• 1 lime (s), the juice it
• 1 pinch (s) garlic powder

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Instructions

1. First boil lightly salted water for the rice. Depending on the type of rice, you have to plan the cooking time a little differently. I prepared the dish with bag rice (10 minutes cooking time).
2. First pluck the coriander leaves, finely chop them and set aside.
3. While the water is boiling, pluck the mint leaves, chop them finely, and then grind them in a mortar. Thoroughly stir the mint, yoghurt, olive oil, lime juice and a pinch of salt in a bowl. With that the dip is done.
4. Now peel the onion and garlic. Chop the onion into small pieces and slice the garlic.
5. The rice should now be in the water (10 minutes cooking time).
6. Now heat 2 tablespoons of peanut oil in a pan at the highest level and briefly fry and stir the curry paste in it. Now add two more tablespoons of peanut oil, the onions and the garlic. Fry the whole thing for about 1 minute over medium heat.
7. Then simply add the chickpeas, lentils and beans as well as garam masala, turmeric and cumin and let it cook for 8 minutes. Stir occasionally and season with salt.
8. At the same time, heat a second pan with 2 tablespoons of peanut oil and fry the meat substitute and season with garlic powder and salt.
9. Drain the finished rice, portion it on the plates as a base, add the bean pan on top and garnish with the coriander, meat substitute and the dip.