Curry vegetable rice pot (one pot)

Ingredients for 2 servings:

• 230 g rice
• 5 m.-sized carrot(s)
• 2 m.-large zucchini
• 300 g pumpkin flesh
• 1 tsp curry powder or masala without salt
• 1 tbsp rapeseed oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Baby Led Weaning (BLW), without salt, tastes good for the whole family

Almost any vegetable can be used for this dish. Canned chickpeas, frozen peas, or broccoli, for example, are also great. The longer a vegetable generally takes to cook until tender, the smaller you need to chop it for this recipe, so that all ingredients require the same cooking time. Place the rice in a pot, add at least twice as much water, and place on the stove (maximum heat). Finely grate the carrots and coarsely grate the zucchini, and add to the rice. Peel the pumpkin, cut into 5-10 mm cubes, and add to the pot. Add the spices and oil, mix everything, and bring to a boil with the lid on. Then reduce the heat considerably and continue to cook gently or let it simmer (do not boil or simmer). Check the cooking time after about 20 minutes. If the rice still has some bite, increase the heat a little more and continue cooking until everything is tender. Add a little more water if necessary. But be careful: the water should be completely absorbed or evaporated at the end of the cooking time. This amount of ingredients makes a main course for 2 adults and 1 baby. You can find more BLW, salt-free, and sugar-free recipes in my profile.