Summary

Ingredients

• 250 g suar snap peas
• 4 stalks celery
• 4 medium carrot (s)
• 2 medium onion (s)
• 4 garlic clove (s)
• 2 slices ginger root
• Coriander green, if present
• Curry powder
• salt and pepper
• 150 g processed cheese, if you like
• 2 cup rice
• 200 ml vegetable stock
• butter

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Instructions

1. Roast the chopped onions in a little butter until golden brown. Add the garlic.
2. If necessary, clean the sugar snap peas a little at the ends and cut in half. Cut the celery into pieces as thick as a thumb. Cut the carrots into thin slices and add everything to the onions in the pan. Fill up with vegetable stock and simmer for approx. 5 - 8 minutes. The vegetables should still have bite.
3. In the meantime, cook the rice and stir it into the vegetables. I don`t pour off the vegetable stock, but leave it in the pan. So the rice pan doesn`t have a sticky consistency. Finally, if you like, add the cheese and let it melt. Season to taste with curry, pepper and salt. Sprinkle the chopped coriander over the rice pan before serving.