Spicy Stir-fried Curry Vegetables with Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ cup rice
- 1 large onion (s)
- 1 large clove garlic
- 1 bell pepper (s), red or yellow
- 2 carrot (s)
- 1 half a cucumber (s)
- 1 large tomato (s)
- 3 teaspoons, heaped curry paste, yellow
- 1 tablespoon, heaped tomato paste
- 200 ml vegetable stock
- 350 ml tomatoes, puree, with basil
- 2 tablespoon natural yogurt
- salt and pepper
- oregano
- turmeric
- Curry powder
- Paprika powder, noble sweet
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Chop the onion and peel the garlic. Wash the peppers, cucumber, carrots (peeled) and tomatoes and cut into bite-sized pieces.
- Heat some oil in a large pan and sauté the onion until translucent on medium heat. Add the garlic (pressed), the carrots and the bell pepper.
- Meanwhile, put the rice in a saucepan and cook according to the instructions, then put it in a bowl or similar.
- Fry the tomato paste, curry paste and plenty of oregano with the vegetables. Once the carrots have been in the pan for at least 5 minutes, add the tomato and cucumber pieces. After another 5 minutes add the tomatoes, basil, vegetable stock and yoghurt. Let everything simmer until the carrots are cooked through (approx. 5 minutes). Then add the rice to the pan and mix everything together. Season the dish with salt, a lot of pepper, curry powder, paprika, a little chili powder and turmeric.
- Final tips:
- If you don`t have all the ingredients at home, that`s not a problem. Basically any vegetable can be used. The carrots can be exchanged for 500 g mushrooms, for example, depending on your preference. Turmeric is mainly used to color the dish and can therefore be omitted. Cheese fans can add diced feta cheese at the very end.
- The dish tastes great even on the 2nd and 3rd day.
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