Carrot and pepper vegetables in peanut butter sauce and rice

Ingredients for 2 servings:

• 2 large carrots
• 1 pointed pepper, red
• 100 ml vegetable stock
• 100 ml milk, 3.5% fat
• 2 tbsp peanut butter, creamy
• 1 tsp soy sauce
• 1 piece(s) sugar cube
• some pepper
• some paprika powder
• 1 tbsp olive oil
• 160 g basmati rice
• chives for garnishing

Instructions

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

enjoy vegetarian food

Peel the carrots and cut into small sticks or slices. Wash the bell peppers, remove the stems, seeds, and white membranes, and cut the pods into small strips. Meanwhile, cook the basmati rice according to the package instructions. Heat the olive oil in another pot and sauté the carrot sticks. Pour in the vegetable stock. Add the sugar cubes, spices, peanut butter, and soy sauce and mix everything well. Then add the milk and let everything simmer gently for about 5 minutes. Finally, add the bell pepper strips and let everything simmer for a while. Arrange the vegetables and rice in deep plates, garnish with chives if desired, and serve.