Lightning-fast vegan curry rice dish

Ingredients for 2 servings:

• 1 shallot(s) or onion
• 1 clove(s) garlic clove(s)
• some olive oil
• 200 g mushrooms of your choice
• 1 tbsp curry paste
• e.g. salt and pepper
• 125 g rice, cooked
• 300 ml water
• 1 tsp, heaped vegetable stock powder
• 1 tsp, leveled turmeric
• 1 tsp, leveled curry powder
• 1 tsp, sautéed garam masala
• 1 cup carrot(s), chopped as desired
• ½ cup peas
• ½ cup corn
• 2 tbsp soy yogurt (yogurt alternative), natural, unsweetened
• e.g. soy sauce

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

very simple, very quick, easy to vary

Chop the shallot and finely dice or press the garlic. Sauté in a pan with a little olive oil until translucent. Add the mushrooms and fry lightly. Season with salt and pepper, and add the curry paste. Add the cooked rice to the pan and sauté lightly. Then pour in the water and add the vegetable stock powder, turmeric, curry powder, garam masala, carrots, peas, and corn. Reduce slightly over medium heat, stirring occasionally. Add a little more or less water depending on the desired consistency. Add the yogurt and simmer briefly again. Season carefully with salt and pepper and serve hot. Finish with soy sauce to taste. Recipe notes: Use a 200-250 ml cup as the measure. Vegan naan bread goes perfectly with this dish (see my recipe for this). If the dish doesn’t have to be vegan, you can of course use any yogurt, preferably Greek yogurt with 9.5% fat. Sliced ​​chicken or turkey breast also goes well with this dish. It’s best to marinate the meat in soy sauce for an hour before frying.