Spicy coconut rice with vegetables

Ingredients for 4 servings:

• 1 carrot(s)
• 2 small zucchini
• 2 tomatoes
• ½ fennel bulb(s)
• 1 small onion(s)
• 1 clove(s) garlic
• 250 g basmati rice
• 400 ml coconut milk
• 1 tbsp curry
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 33 minutes

Recipe for the Tupperware MicroCook 2.25 liters

Peel the carrot and cut it into equal pieces along with the zucchini, tomatoes, and fennel. Place everything in the MicroCook 2.25-liter casserole dish and mix. Finely dice the peeled onion, mince the garlic clove, and add both to the vegetables. Add the rice. Mix the coconut milk with the spices and stir into the rice mixture. Cover the casserole dish and microwave at 800 watts for 18 minutes, stirring occasionally. Let stand for 5 minutes before serving.