Quick vegetable curry

Ingredients for 4 servings:

• 250 g basmati rice
• 5 small potatoes
• 1 bell pepper(s), red
• 250 g tomatoes from the can
• 1 can of peas, approx. 280 g each
• 150 ml water
• 100 ml cream
• 4 tsp vegetable stock powder
• Salt
• ½ tsp pepper
• 2 tsp turmeric
• 2 tsp curry powder
• 1 tsp basil, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, vegetarian

Peel the potatoes and cut into small cubes. Bring the water to a boil, add the vegetable stock powder, and cook the potatoes for about 10 minutes. In the meantime, wash and trim the bell peppers, cut them into small pieces, and add them to the pot after 10 minutes. Season the vegetables with salt, pepper, turmeric, and curry powder. Bring a little water to a boil, add salt, and cook the basmati rice for about 10 minutes (see package instructions). Mix the tomatoes with the basil and, after another 5 minutes, add them to the pot with the curry. Simmer for another 5 minutes. Then add the drained peas and cream, and season the curry with salt and pepper. Serve the curry with the rice.