Summary

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

1. Chop the onion and peel the garlic. Wash the peppers, cucumber, carrots (peeled) and tomatoes and cut into bite-sized pieces.
2. 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.
3. Meanwhile, put the rice in a saucepan and cook according to the instructions, then put it in a bowl or similar.
4. 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.
5. Final tips:
6. 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.
7. The dish tastes great even on the 2nd and 3rd day.