Curry vegetables with rice for students

Ingredients for 2 servings:

• 50 g rice
• some onion(s)
• 1 large carrot(s), sliced
• possibly eggplant(s), diced
• 1 small bell pepper, diced
• lots of curry powder
• possibly paprika powder
• Pinch(s) of salt and pepper
• 1 shot of milk or yogurt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

sophisticated, but quick and easy

Cook the rice in plenty of salted water, adding a little curry powder if desired. Dice the onion and sauté it with the sliced ​​carrots in a little butter. Add plenty of curry powder and paprika. Then add the eggplant and later the bell peppers. Add a little water and stock powder and simmer until the vegetables are al dente. Drain the rice and melt a little butter over it. Depending on the desired moisture content, add a little yogurt and/or milk to the vegetables; this will make the vegetables nice and creamy. A little yogurt is also a good addition in case you accidentally add too much curry. Do not cook the vegetables any further. Serve the vegetables with the rice.