Indian curry

Ingredients for 3 servings:

• 3 cups Basmati
• 6 cup(s) water (salt water)
• 500 g minced meat
• 3 bell peppers
• 2 spring onions or
• 2 onions
• 1 gr. can/n coconut milk
• Curry paste, green
• Salt
• e.g. olive oil

Instructions

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

a dream meal and very easy to prepare

Finely chop the onions and set aside. Deseed the bell peppers, cut them into larger cubes, and set aside. Combine 3 cups (regular size) of rice and 6 cups of salted water in a pan. Bring to a boil, then simmer uncovered over low heat. Stir occasionally. For basmati rice: Once the water has been absorbed, the rice is ready (about 10-12 minutes). Add a generous amount of olive oil (about 4-5 tablespoons) to a large pan. Heat until hot. Briefly fry the finely chopped onions. Add the ground beef and fry briefly until lightly browned. Then add the chopped bell pepper. Cover and simmer for about 10 minutes over medium heat. Add salt to taste, then add the coconut milk. Bring back to a boil and carefully add the green curry paste. The amount varies depending on the spiciness of the curry. It’s best to start with a little (about 1/2 teaspoon) and then add more seasoning, as it is very spicy. Add more salt if desired. Let it simmer for another 5 minutes over medium heat, covered, and then serve.