Spicy curry vegetable stir-fry with rice

Ingredients for 4 servings:

• 1 ½ cup(s) rice
• 1 large onion(s)
• 1 large garlic clove(s)
• 1 bell pepper(s), red or yellow
• 2 carrots
• 1 half cucumber(s)
• 1 large tomato(s)
• 3 tsp, heaped curry paste, yellow
• 1 tbsp, heaped tomato paste
• 200 ml vegetable stock
• 350 ml tomatoes, pureed, with basil
• 2 tbsp natural yogurt
• salt and pepper
• oregano
• turmeric
• curry powder
• Paprika powder, sweet
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

wonderfully variable, easy to prepare

Finely chop the onion and peel the garlic. Wash the bell pepper, cucumber, carrots (peeled), and tomato, and cut them into bite-sized pieces. Heat a little oil in a large pan and sauté the onion over medium heat until translucent. Add the crushed garlic, carrots, and bell pepper. Meanwhile, place the rice in a pot and cook according to the instructions, then store it in a bowl or similar container. Sauté the tomato paste, curry paste, and plenty of oregano with the vegetables. Once the carrots have been in the pan for at least 5 minutes, add the tomato and cucumber pieces. After another 5 minutes, add the passata with basil, vegetable stock, and yogurt. Simmer until the carrots are tender (about 5 minutes). Then add the rice to the pan and mix everything together. Season the dish with salt, plenty of pepper, curry powder, paprika, a little chili powder, and turmeric. Final tips: If you don’t have all the ingredients at home, that’s no problem. Basically, any vegetables will do. For example, the carrots can be swapped for 500 g of mushrooms, depending on your preference. Turmeric is mainly used to color the dish and can therefore be omitted. Cheese lovers can add diced feta cheese at the very end. The dish still tastes great on the second and third day.