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Vegetarian curry for beginners

updated

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Ingredients for 2 servings:

  • 1 large bell pepper
  • 2 small carrots, or other vegetables of your choice
  • 2 servings of rice
  • oil
  • salt and pepper
  • 1 tbsp, leveled curry powder
  • 2 tbsp spread (curry-papaya-mango spread)
  • 100 ml whipped cream
  • n. B. water
  • some garlic powder
  • Basil for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with rice

Cook the rice as usual (I used Turkish rice). While the rice is cooking, wash (peel) the vegetables and cut them into strips. Heat oil in a pan. Add the carrots first, then the bell peppers after about 1 minute. Sauté for a bit and then deglaze with the heavy cream. Then stir in the curry spread, add the curry powder, and season with salt, pepper, and garlic powder. I added about 100 ml of water. Simmer until the vegetables are tender. Serve with the rice and garnish with basil, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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