Summary

Ingredients

• 500 g cauliflower
• 3 spring onion (s)
• 3 carrot (s)
• 200 g suar snap peas
• 250 g basmati rice
• salt
• 2 tablespoons oil
• 1 tablespoon curry powder
• 2 tablespoon flour
• 400 ml vegetable stock
• 200 g soy cream (soy cream cuisine)
• pepper
• 1 tablespoon lemon juice
• 0.25 ¼ pack coriander

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Instructions

1. First wash or clean the vegetables carefully. Peel the carrots and cut into slices. Divide the cauliflower into small florets and cut the spring onions into rings. Finally cut the sugar peas in half lengthways.
2. Then prepare the rice according to the instructions on the packet. Meanwhile, sauté the spring onions in the oil, sprinkle with curry powder and sauté briefly. Then add the flour and continue steaming. Finally add the vegetable stock and the soy cream and bring to the boil.
3. Then add the cauliflower and carrots and simmer covered for about 10 minutes. Add the snow peas 2 minutes before the end of the cooking time and season to taste with salt, pepper and lemon juice. Then wash the coriander, dry it, chop it up and stir in. Finally, serve the vegetables with the rice.