Summary

Ingredients

• 1 bunch spring onion (s)
• 800 g carrot (s)
• 4 teaspoons oil
• Curry powder to taste
• 400 g tomato (s), passed
• 1 cup sour cream
• 125 ml milk, low-fat
• 2 teaspoons flour
• salt and pepper
• 3 cup rice
• 6 cup broth
• 2 teaspoons oil
• coriander
• sugar

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Instructions

1. Clean the vegetables, cut the spring onions into rings and slice the carrots. Heat the oil, fry the spring onions in it and sprinkle with curry powder. Add the carrots and stir-fry. Add the tomatoes and continue cooking until the carrots are just tender.
2. Mix the sour cream with milk and flour and add to the carrot and tomato saucepan, bring to the boil briefly and season with salt, pepper, coriander and sugar. If necessary, add curry, it should taste spicy.
3. Heat the oil, fry the rice, add the stock and cook over a medium heat for about 20 minutes until all the stock has been absorbed and the rice is grainy and cooked through. Let it stand for the last minutes with the stove switched off.
4. Puree the carrot pot with the hand blender until only a few pieces of carrots can be seen, but otherwise it should be a homogeneous mass.
5. Then the cooked rice is mixed with the carrot and tomato saucepan.
6. Poultry, fried or grilled, goes well with it.