Vegetarian vegetable curry rice from a wok or pan

Ingredients for 2 servings:

• 1 cup rice
• 2 cups water
• 1 onion(s), red
• 2 cloves garlic
• 1 apple, sour
• 2 carrots
• 1 can of corn
• 100 g almonds, sliced
• 2 tsp curry powder
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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 a little oil in a wok or large frying pan. Sauté the vegetables, except the corn, and the almonds over high heat for about 5 minutes, stirring constantly. Add the cooked rice and canned corn. Season to taste with about 2-3 teaspoons of curry powder. Mix everything well and let it simmer over medium heat for another 5 minutes, stirring occasionally. Season to taste with salt and pepper. Variation: If you don’t like curry, you can add 2-3 tablespoons of soy sauce. You can also vary the ingredients individually, e.g. zucchini, bell peppers, Chinese cabbage, green beans, raisins.