Curry bowl

Ingredients for 4 servings:

• 250 g rice
• 375 ml water
• 1 tbsp vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 large sweet potato(s)
• 2 carrots
• 1 shot of oil
• 1 small onion(s)
• 1 piece(s) ginger root
• 1 tbsp curry powder
• 1 liter coconut drink
• 1 tbsp soy sauce
• 1 tsp salt
• 250 g mushrooms
• 1 tbsp oil
• 1 pinch(s) salt and pepper, black
• 1 can chickpeas, approx. 400 g
• 3 tbsp oil
• 1 tbsp paprika powder
• 1 tsp salt
• 1 bunch of coriander leaves
• 2 tbsp peanuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and creamy

Wash the rice and cook it in a pot with water, salt, vinegar, and sugar for about 20 minutes. Set aside and let it swell until the rest is ready. For the curry cream, peel the sweet potato and carrots and dice them. Peel and finely chop the ginger and onion. Heat the oil in a pot. Sauté the ginger and onions. Add the sweet potato and carrots and fry briefly. Add the curry powder and toast. Pour in the coconut milk. Add the salt and cook until soft. Then puree and season with soy sauce. While the curry cream is cooking, mix the paprika, salt, and oil in a bowl. Toss the chickpeas in the oil to coat them. Spread out on a baking sheet. Bake at 200°C (top/bottom heat) for about 15-20 minutes on the middle shelf until crispy. Clean the mushrooms, slice them, and fry them in a pan with oil. Season with salt and pepper. Keep warm in the oven with the chickpeas. Wash and chop the cilantro. To serve, place the rice in a large bowl as a base. Add a ladleful of curry cream. Add the mushrooms and chickpeas and sprinkle with cilantro and peanuts. Tip: You can also use pumpkin instead of sweet potato.