Vegetable rice for children No. II with curry

Ingredients for 1 servings:

• 1 cup basmati
• 1 handful of peas (frozen)
• ½ zucchini
• 2 carrots
• 1 clove(s) garlic
• ½ onion(s)
• 3 tbsp olive oil
• 1 handful of corn from the can
• salt and pepper
• 1 tsp, leveled curry powder
• some paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

when the little ones like it spicier…

Cook the rice and peas according to the package instructions. Meanwhile, grate the zucchini and carrots. Chop the garlic and onion. Heat the olive oil and sauté the onion and garlic until translucent. Sauté the zucchini and carrots until soft, possibly adding a little water and simmering with the lid on if you want them to be very soft—we prefer a bit more bite. Then add the rice, corn, and peas. Season to taste. My daughter has always loved spicy food and tolerates it well; the amount of spice will, of course, need to be adjusted to suit her palate. We serve it with homemade tzatziki; the yogurt makes the curry a little less spicy. The vegetables can be varied, of course. We also like to serve it with mushrooms and pre-steamed broccoli. This portion is enough for one adult and one small child.