Vegetarian Vegetables – Curry – Rice from Wok or Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup rice
- 2 cup water
- 1 onion (s), red
- 2 cloves garlic
- 1 apple, sour
- 2 carrot (s)
- 1 can corn
- 100 g almond (s), donated
- 2 teaspoons curry powder
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water for about 20 minutes. Meanwhile, peel the apple, carrots, onion and garlic. Core the apple. Cut everything into small cubes. Drain the corn.
- Heat some oil in a wok or a large pan. Fry the vegetables, except corn, and almonds in it over high heat, stirring constantly, for about 5 minutes.
- Add the finished rice and canned corn. Season with approx. 2-3 teaspoons of curry powder to taste. Mix everything well and let it steep for another 5 minutes over medium heat. Stir every now and then. Season to taste with salt and pepper.
- Variation: If you don`t like curry, you can use 2-3 tablespoons of soy sauce for seasoning. Ingredients can also be varied individually, e.g. zucchini, paprika, Chinese cabbage, green beans, raisins.
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