Cook basmati rice (75 g) in salted water (275 ml water / ½ teaspoon salt) ground with turmeric (½ teaspoon) for approx. 20 minutes on the lowest heat. Clean the peppers, remove the peel with a peeler and dice. Cut the tomato crosswise, remove the stem, scald with boiling water, peel and dice. Peel and dice the onion. Heat sunflower oil (2 tbsp) in a pan. Fry the vegetables (diced paprika, diced tomatoes, diced onions and peas) in it / stir-fry and season with mild curry powder (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Finally add / fold in the cooked rice.