Summary

Ingredients

• 250 g rice
• 1 large onion (s)
• 300 g cocktail tomatoes
• 0.5 ½ pineapple
• 300 g peas, frozen or canned
• 1 can corn
• 1 red pepper (s)
• 1 green pepper (s)
• 0.5 ½ lemon (s), including the juice
• 1 can coconut milk, 400 ml
• Olive oil or other oil
• 3 handfuls peanuts, salted or cashew nuts
• 2 teaspoons curry powder (according to personal taste)
• 1 teaspoon cinnamon
• 1 teaspoon tomato paste
• 3 teaspoons sugar
• salt

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Instructions

1. Boil the rice grainily in salted water (I cover the rice in the pot 1 cm high with water, bring it to the boil, immediately turn off the stove again and let the rice sit in the pot without further stirring with the lid closed). Drain the rice if necessary and set aside.
2. Finely dice the onion, pineapple and bell pepper. Halve the cocktail tomatoes.
3. Sweat the onion in a little olive oil until translucent, then stir in the tomato paste. Dust everything with the curry powder and let it roast briefly. Then add the diced paprika, diced pineapple and cocktail tomatoes and pour coconut milk on top. Stir in the cinnamon, sugar and lemon juice and simmer the vegetables until they are firm to the bite. Just before the end, add the peas and corn.
4. Now mix the sauce with the cooled rice. Season the salad with salt and just before serving, fold in the peanuts (or cashews).
5. Decorate the dish with melon wedges, lemongrass, fried prawns, sesame seeds, etc., if you like.