Colorful rice with curry-orange sauce

Ingredients for 2 servings:

• 150 g rice
• 100 g carrot(s)
• 150 g corn, from the can
• 150 g peas, frozen
• 1 tbsp oil for frying
• 150 ml vegetable stock
• 100 ml orange juice
• 1 tbsp margarine
• 1 tbsp flour
• 1 tsp curry
• Salt
• pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Vegan, fruity and crunchy

Cook the rice according to the package instructions. Meanwhile, peel the carrots and slice them into wafer-thin slices using a cucumber slicer. Heat the oil in a pan. Add the carrots and peas to the pan and fry on medium heat for 10 minutes, until the vegetables are firm to the bite. Meanwhile, for the sauce, melt the margarine in a saucepan and dust with flour. Sauté briefly, then whisk in the vegetable stock. Bring to a boil briefly to form a thick sauce. Add the orange juice and season with the spices. Add the rice and corn to the vegetables and season with salt and pepper. Serve the vegetable rice with the sauce.