Roast Curry Rice with Mince
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g basmati
- salt and pepper
- 500 g Chinese cabbae
- 4 carrot (s)
- 2 tablespoon sesame oil
- 400 g minced beef
- 2 tablespoon cashew nuts
- 2 teaspoons curry
- 4 tablespoon soy sauce
- 1 pinch chilli flakes
- 4 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Cook rice in just under 1/2 l of boiling salted water according to the instructions on the packet.
- Clean and wash the cabbage, cut into strips. Peel the carrots, cut in half lengthways and cut into slices.
- Drain and drain rice.
- Heat the oil in the wok. Sear the mince in it, season with salt and pepper. Add rice, vegetables and cashew nuts and stir-fry for 3-4 minutes. Dust with curry, pour in the soy sauce and 5 tablespoons of water, cook for 3-4 minutes.
- Season with salt, pepper and chilli and serve with a dollop of creme fraiche.
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