Rice Curry

 Curry is one of my favourite vegan recipes, because it has so many benefits: It contains good fats, can be served with different kinds of protein like chickpeas and rice, can contain a lot of vegetables and still is so very yum! Especially since a friend of mine suggested adding some sieved tomatoes, which just adds a richness a flavour.

 

Rice Curry

• Preparing time: 20 minutes
  
• Cooking time: 30 minutes

Ingredients for 2 portions:

• whole-grain rice
  
• 1/2 broccoli
• 1 carrot
• 1/4 zucchini
• 3 tbls of corn
• 250 ml of coconut milk
• 150 ml of sived tomatoes
  
• salt 
• pepper
• curry spice
• tumeric
• paprica powder
• Ras el-Hanout
  

Method:

1. Set the rice up to cook for about 30 minutes and prepare the rest during the cooking time.
2. Chop the vegetables.
3. Cook them in a pot/wok with water, some salt, pepper, tumeric and paprika powder.
4. When the vegetables are almost done (after about 15 minutes), add the coconut milk and the sived tomatoes.
5. Again add salt, pepper, tumeric and paprica powder along with curry spice and Ras el-Hanout.
6. Let the curry simmer for 5 minutes.
7. Season again if necessary.
8. Add the rice.
9. Bon appétit!