Indian carrot rice dish

Ingredients for 4 servings:

• 1 bunch of spring onions
• 800 g carrot(s)
• 4 tsp oil
• Curry powder to taste
• 400 g tomatoes, pureed
• 1 cup sour cream
• 125 ml milk, low-fat
• 2 tsp flour
• salt and pepper
• 3 cups rice
• 6 cups broth
• 2 tsp oil
• coriander
• Sugar

Instructions

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

Sounds unusual, but it’s so delicious! Be brave!

Clean the vegetables, cut the spring onions into rings, and slice the carrots. Heat the oil, fry the spring onions, and sprinkle with curry powder. Add the carrots and stir-fry. Pour in the tomatoes and continue cooking until the carrots are just tender. Mix the sour cream with the milk and flour and add to the carrot and tomato pot. Bring to a boil briefly and season with salt, pepper, coriander, and sugar. If desired, add curry; it should already have a spicy flavor. Heat the oil, fry the rice, add the broth, and cook over medium heat for about 20 minutes until all the broth is absorbed and the rice is grainy and cooked. Let it simmer for the last few minutes with the heat off. Purée the carrot pot with a hand blender until only a few pieces of carrot remain, but otherwise it should be a homogenous mass. Then stir the cooked rice into the carrot and tomato pot. This goes well with roasted or grilled poultry.