Vegetable Rice with Green Curry

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	30 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

1 tablespoon oil for sautéing
2 pointed peppers, red
1 carrot (s)
200 g creamed spinach or spinach leaves, frozen
125 g rice or wild rice
1 tablespoon curry paste, green

Instructions

Clean and dice the peppers and carrots and sauté lightly in the oil. Add the spinach and rice and stir frequently over a low heat. The frozen spinach should initially leave enough liquid in the pot that the rice absorbs when it is cooked. Add water if necessary. Depending on the type of rice, the cooking time varies between 10 - 30 minutes.
When the rice is almost soft, add the curry paste and season with salt and pepper.
The dish can be eaten as a main meal, but also as an accompaniment to fish or meat.
Tip: Depending on taste and availability, you can vary the amount of curry and the vegetables used, e.g., also hearty with kale or some sheep cheese.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.