Spring vegetables in curry cream

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper
  • 3 Carrots
  • 3 Spring onions
  • 1 (approx. 750 g) Cauliflower
  • 200 g Sweet peas
  • 250 g Basmati rice
  • 2 TABLESPOONS Oil
  • 2 TABLESPOONS Flour
  • 7-10 Tbsp Curry
  • 200 g Whipped cream
  • 7-10 Tbsp Juice of 1 orange
  • 1/2 bunch Chervil or coriander

Directions

  1. 1

    Bring 1/2 l salted water to the boil. Peel or clean and wash the vegetables. Cut carrots and spring onions into pieces, divide cauliflower into very small florets.

  2. 2

    Pour rice into boiling salted water and cook according to package instructions. Heat the oil in a wide saucepan. Sauté spring onions in it. Dust with flour and 1 teaspoon curry and sauté briefly. Deglaze with cream, orange juice and 400 ml water and bring to the boil.

  3. 3

    Add the carrots and cauliflower and simmer for about 10 minutes, stirring occasionally. Add sugar snap peas and cook for 1-2 minutes. Season to taste with salt and pepper. Wash herbs, shake dry, chop and stir in.

  4. 4

    Serve the curry with the rice.

Nutrition Facts

KCAL
540 kcal
CARBS
70 g
FATS
22 g
PROTEINS
13 g