Curry rice with peas

Ingredients for 3 servings:

• 2 tbsp butter
• 2 small onions
• 2 cloves garlic
• 4 tsp Thai curry powder
• 300 g long grain rice, loose
• 150 g peas, frozen
• 4 tbsp sour cream
• some pepper
• some salt
• 600 ml vegetable broth, instant

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 22 minutes

goes great with chicken

First, peel and finely chop the onions and garlic cloves. Melt the butter in a saucepan and sauté the diced onions and garlic until translucent. In the meantime, prepare the vegetable stock. Add the Thai curry powder to the pan, stir, and let it roast slightly. This allows the curry powder to develop its wonderful aroma. Then add the loose rice, stir, and deglaze with the vegetable stock. Cook with the lid closed and on low heat for 12 minutes, stirring occasionally. Now add the frozen peas and cook with the lid closed for another 5 minutes. Once the cooking time is over, fold in the sour cream and season with salt and pepper. It is best to pour into cups and turn out onto a plate, then serve with the chicken on the side.