Thai curry with basmati rice

Ingredients for 4 servings:

• 2 carrots
• 2 peppers
• 1 m.-large broccoli
• 2 shallots
• 2 spring onions
• 400 ml coconut milk
• 250 g rice
• 100 ml cream
• n. E. curry paste, yellow or red
• salt and pepper
• chili salt
• 3 tsp, heaped turmeric
• 2 tsp, heaped paprika powder
• 1 tbsp yogurt or sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Dice the carrots, bell peppers, and onions. Cut the broccoli into small florets. Wash the rice and place it in a small pot and add water (1 cup rice = 2 cups water). Bring to a boil with a pinch of salt, reduce the heat, and simmer gently. In a large pot with a little olive oil, first fry the onions until translucent. Add the carrots and broccoli and fry for about 7-9 minutes. Add the bell peppers and fry for another 5 minutes. Once the vegetables are soft enough or still have a bit of a bite, add the coconut milk and curry paste to the pot. Stir everything well. Add 1-2 cups of water and simmer, stirring occasionally. Season the curry with turmeric, paprika, salt, pepper, and chili salt. Cook the curry until creamy, adding a little more cream if necessary. Pour into a bowl with cooked rice and serve with spring onions and a dollop of yogurt or sour cream.