Curry – Vegetables – Rice

Ingredients for 6 servings:

• 1 large onion(s), peeled, halved, cut into strips
• 1 stalk leek, halved, cut into 1cm thick strips
• 1 clove(s) garlic, sliced
• 4 tbsp olive oil
• 500g risotto
• 1 ½ liters vegetable broth
• 1 can corn kernels, 198g, drained 170g
• 150 g peas, frozen
• 1 zucchini, halved, cut into 0.5 cm strips
• 1 red bell pepper(s), quartered, pitted, cut into 0.5 cm strips
• 200 g Chinese cabbage, cut into 1 cm thick strips
• 1 can pineapple, 230g, drained 140g, cut into eighths
• some salt and pepper, white
• 250 g mascarpone
• 2 egg yolks
• 4 tsp curry powder, mild
• 1 cup sour cream (180 grams)
• 2 tbsp soy sauce
• 6 tbsp pineapple juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the olive oil in a large pan and sauté the onions, garlic, and leeks. Add the rice and cook until translucent. Deglaze with 1 liter of the stock, gradually adding the rest of the stock. After 10 to 12 minutes of cooking, add the vegetables and pineapple and simmer gently until tender. Blend the mascarpone, egg yolk, sour cream, curry powder, soy sauce, and pineapple juice well with a blender. Once the liquid has been absorbed, add it to the vegetable rice. Heat everything again very well; it can also simmer slightly. Season to taste with salt and pepper.