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Tomato curry rice

updated

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Ingredients for 2 servings:

  • 125 g parboiled rice, more if needed
  • 1 zucchini
  • 2 large tomatoes
  • 2 large bell peppers, red
  • 1 class can/n Tomato paste, approx. 80 g
  • 1 small onion(s)
  • curry powder
  • chili powder
  • vegetable oil
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions and season with salt. Finely chop the onion and vegetables and heat them in oil in a pan. Sauté the onions, then add the zucchini and then the other vegetables. Once the vegetables are well roasted, add the tomato paste and season with plenty of curry powder. Add the rice to the pan, stir well, and season with chili and salt. Optionally, add fresh coriander to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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