Curry rice pan with yogurt sauce

Ingredients for 2 servings:

• 300 ml rice
• 50 g butter
• 600 ml vegetable stock
• 2 tsp curry powder
• 1 onion(s)
• 1 large carrot(s)
• 1 zucchini
• 2 tbsp oil
• 60 ml whipped cream
• 150 g yogurt
• 1 bunch of chives
• Herbal salt or salad herbs
• salt and pepper

Instructions

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

Lightly fry the rice in the butter until lightly browned. Then add the curry powder and top up with the vegetable stock. Simmer for 30-40 minutes until the liquid has evaporated. Dice the onion, finely chop the carrots, and dice the zucchini more coarsely. Heat the oil and fry the carrots for about 5 minutes. Add the onion and zucchini and sauté for another 5 minutes. Whisk the cream with the yogurt, then finely chop the chives and stir in. Season to taste with herb salt (or salad herbs and salt) and pepper. Serve the sauce cold with rice and vegetables.