Roast vegetables with curry sauce

Ingredients for 4 servings:

• 250 g rice (brown rice)
• Sea salt
• 1 m.-sized carrot(s)
• ½ bunch of spring onions
• 125 g cheese (medium-aged Gouda)
• 2 eggs
• 100 g quark (low-fat quark)
• 50 g hazelnuts, chopped
• 3 tbsp whole wheat breadcrumbs
• Pepper, white ad M
• some nutmeg, grated
• 1 bunch of parsley
• 1 bunch of chives
• 30 g butter/margarine
• 1 ½ tbsp curry without salt
• 20 g flour (whole wheat flour)
• ½ liter of milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice in boiling salted water for about 30 minutes. Coarsely grate the carrot. Slice the leek into rings and finely grate the cheese. Drain the rice and let it drain. Knead with the vegetables, cheese, eggs, quark, nuts and breadcrumbs. Season with salt, pepper and nutmeg. With moistened hands, form an oblong roast. Place on a baking tray lined with baking paper. Bake in a preheated oven (E- approx. 200°C/Gas Mark 3) for about 45 minutes. Wash and shake the herbs dry, finely chop them (except for a little for garnishing), mix with the remaining cheese and spread over the roast 15 minutes before the end of the cooking time. Melt the fat in a saucepan and sauté the curry and flour until golden brown. Deglaze with milk, stirring, and simmer for about 5 minutes. Season with salt and pepper. Remove the roast and arrange on a board. Serve garnished with the remaining herbs. Serve with extra curry sauce.