Rice salad with curry coconut milk dressing

Ingredients for 4 servings:

• 250 g rice
• 1 large onion(s)
• 300 g cocktail tomatoes
• ½ pineapple
• 300 g peas, frozen or from a can
• 1 can of corn
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• ½ lemon(s), juice
• 1 can coconut milk, 400 ml
• Olive oil or other oil
• 3 handfuls of peanuts, salted or cashew nuts
• 2 tsp curry powder (to taste)
• 1 tsp cinnamon
• 1 tsp tomato paste
• 3 tsp sugar
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

ideal in summer

Cook the rice in salted water until it’s tender (I cover the rice in a pot with 1 cm of water, bring it to a boil, then immediately turn off the heat and let the rice simmer with the lid on without stirring). Drain the rice if necessary and set aside. Finely dice the onion, pineapple, and bell pepper. Halve the cherry tomatoes. Sauté the onion in a little olive oil until translucent, then stir in the tomato paste. Sprinkle everything with the curry powder and let it roast briefly. Then add the diced bell peppers, pineapple, and cherry tomatoes and pour in the coconut milk. Stir in the cinnamon, sugar, and lemon juice, and simmer the vegetables until al dente. Just before the end, add the peas and corn. Now mix the sauce with the cooled rice. Season the salad with salt and stir in the peanuts (or cashews) just before serving. Garnish the dish with melon slices, lemongrass, fried shrimp, sesame seeds, etc. as desired.