Colorful curry rice ayurvedic

Ingredients for 2 servings:

• 40 g ginger
• 30 g coconut oil
• 4 cardamom pods
• 120 g basmati rice
• 2 tsp curry powder
• 300 ml vegetable stock, possibly more
• 150 g broccoli
• 1 mango(s)
• 1 red chili pepper(s)
• 1 bell pepper(s), red
• 1 lime(s)
• 40 g raisins
• Sea salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel and finely dice the ginger. Crush the cardamom pods in a mortar and pestle. Heat the coconut oil in a saucepan and sauté the cardamom pods, diced ginger, and rice. Add the curry powder and vegetable stock, bring to a boil, and simmer over low heat with the lid on for about 12-15 minutes. Divide the broccoli into florets and cook in salted water for 2-3 minutes until al dente. Drain and refresh with cold water. Peel and dice the mango. Also dice the chili and bell pepper. Wash the raisins in hot water. Squeeze the lime. During the last 2 minutes of the rice cooking time, add the broccoli, mango, bell pepper, chili, raisins, and lime juice and mix gently. Season with sea salt. Add a little vegetable stock if necessary.