Beef curry vegetable rice pan

Ingredients for 6 servings:

• 1 kg beef
• 4 onions
• 1 broccoli
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 500 ml coconut milk, no added sugar
• 200 g crème fraîche
• 1 tsp, heaped salt
• 1 tbsp black pepper
• 2 stalk(s) leeks
• 1 tsp lemon juice
• 500 g mushrooms
• 200 g beans, mung bean
• 2 chili peppers
• 500 g rice
• 4 tbsp curry powder
• 2 tsp salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Slice the onions and fry them. While the onions are cooking, cut the meat into small, bite-sized pieces and add them to the wok. While the meat is cooking, clean and chop the other vegetables and mushrooms. First, add the broccoli, then the peppers, leeks, mushrooms, and finally the mung beans to the meat (it’s okay if the quantities vary because the vegetables were bought in bulk). Pour the crème fraîche and coconut milk into a mug, add the curry and salt, and mix with a whisk. Add the finely chopped chili peppers and season with lemon juice. Pour the curry sauce over the ingredients in the wok and sauté until well-cooked. Once the food has cooked briefly, season again with pepper and salt to taste and reduce the heat. Weigh the rice and place it in a pot with twice its weight in water. Mix with 2 teaspoons of salt, bring to a boil, and then reduce the heat to medium. Stir the rice frequently to prevent it from burning. Tips: You can use chicken instead of beef or add chili powder for extra spice.