Colorful vegetable rice pan

Ingredients for 4 servings:

• 2 onions
• 1 clove(s) garlic
• 2 tbsp margarine (soy margarine)
• 200 g rice
• 500 ml vegetable broth, approx.
• 1 tbsp curry powder, hot if necessary, approx.
• 1 tsp turmeric powder, approx.
• 3 bell peppers, colored
• 2 stalk(s) leeks
• 120 g peas, freshly split or frozen
• Salt and pepper, mixed or black, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel the onions and garlic cloves and dice both finely. Heat a wok, melt the soy margarine in it, and sauté the diced onions and garlic over low heat, stirring constantly, until translucent. Add the rice and sauté briefly. Then pour in the vegetable stock, stir in the curry and turmeric powder, and cook covered over low heat for about 15 minutes. Add a little more vegetable stock if necessary. In the meantime, halve the bell peppers, trim and rinse them, and cut into strips. Trim the leek, cut it lengthwise, rinse it thoroughly, and cut into rings. Add both to the rice along with the peas, season with salt and pepper, and simmer for about 5 minutes until everything is cooked through.