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Carrot curry with rice

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Ingredients for 3 servings:

  • 120 g rice (long grain rice)
  • Salt and pepper, white
  • 750 g carrot(s)
  • 1 m.-sized onion(s)
  • 2 tbsp oil
  • 1 tbsp curry powder
  • 250 ml vegetable stock
  • 125 g whipped cream
  • Parsley for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Add the rice to 250 ml of boiling salted water, cover, and simmer over low heat for about 20 minutes. Peel and finely chop the carrots. Peel and finely chop the onion. Heat the oil. Sauté the onion and carrots, stirring occasionally. Season with salt and pepper. Sprinkle with curry powder and sauté thoroughly. Deglaze with stock and cream. Simmer for about 5 minutes. Stir in the rice. Season with salt and pepper. Serve garnished with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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