Curry rice pan with vegetables

Ingredients for 2 servings:

• 1 pack of microwaveable basmati rice
• 250 g cauliflower florets
• Oil for frying
• 1 medium-sized onion(s), finely chopped
• 150 g mixed vegetables, e.g. stir-fried vegetables
• 2 tsp curry powder
• ½ tsp turmeric powder
• Vegetable stock powder
• salt and pepper
• 250 ml coconut milk, more if desired
• possibly water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the cauliflower florets in salted water for about 7-10 minutes, depending on the desired consistency. Drain. Heat a little oil and sauté the onion pieces. Add the stir-fried vegetables and sauté for about 5 minutes. Deglaze with the coconut milk and seasonings, and season to taste. If you prefer more sauce, you can use more coconut milk or add a little water. Add the cauliflower and the rice, which you have microwaved according to the package instructions, mix everything well, and bring to a boil while stirring, until everything is at eating temperature. Note: The basic recipe is even vegan, but you can also serve it with meat. I added a slice of smoked turkey thigh.