Bombay grain curry

Ingredients for 2 servings:

• 120 g wheat, (Ebly) dry, pre-cooked, alternatively risotto rice
• Salt
• 3 spring onions
• 4 carrots
• 2 red bell peppers
• 3 slices pineapple (canned without sugar)
• 2 tsp vegetable oil
• 2 tsp curry powder
• 100 ml pineapple juice (canned without sugar)
• 150 ml vegetable stock
• 50 g low-fat yogurt
• 100 g soy sprouts
• 100 g sprouts (mung bean sprouts)
• pepper
• cardamom

Instructions

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

WW suitable

Cook the ebly in salt. Slice the spring onions into rings, finely dice the carrots, finely strip the bell peppers, and slice the pineapple. Heat the oil in a non-stick pan. Add the onions and carrots, dust with curry powder, and sauté for about 5 minutes. Add the bell peppers and sauté for about 2 minutes. Mix the pineapple juice with the broth and yogurt, pour in the mixture, and cook for about 10 minutes. After about 5 minutes, add the bean sprouts and mung bean sprouts and cook. Season the vegetables with salt, pepper, and cardamom, then stir in the pineapple pieces and ebly. Arrange the grain curry on plates and serve.