Vegetable curry with red rice

Exotic and stylish: fenugreek, turmeric and pickled limes give the vegetables in coconut milk class. The red rice plays vigorously with.

Ingredients for 4 servings
• 300 g red rice, (e.g. Red Cargo Rice;. Asia-Laden)
• Salt
• 125g mini corn cobs
• 1 tbsp. fenugreek
• 1 small cauliflower, (500 g)
• 2 tsp turmeric
• 300 g bunched carrots
• 150 g string beans
• 200 g white mushrooms
• 70 g fresh ginger
• 30g ghee, (available at health food shop)
• 1 tsp Lime Pickles, (pickled limes; Asia-Laden)
• 350 ml coconut milk
• 2 limes
• 10 stalks coriander leaves

Time: 50 min plus cooking time 1 hour

Preparation

1. Put rice in slightly salted boiling water for about 40 minutes, until the grains burst something. Meanwhile cook corn on the cob in boiling salted water for 18-20 minutes until soft, pour into a colander and drain. Fenugreek roast in a non-stick frying pan until it evaporated, and fine grinding in a mortar. Cauliflower clean, cut into florets, slightly crunchy salted boiling water with 1 tsp turmeric in 4-5 minutes and drain in a colander. Carrot peel, along halve and cut diagonally into thin slices. Carrots in salted boiling water for 3-4 minutes and drain in a colander. Beans clean, cook in salted boiling water for about 4 minutes slightly crispy, pour into a colander, rinse, and drain well and cut in half crosswise. Clean mushrooms, stems straighten. Mushrooms Halve or quarter, depending on size. Ginger finely.


2. 20 g Melt ghee in a pan, fry ginger in it on a low heat for 2 minutes. Fenugreek, turmeric and residual Lime Pickles while stirring and sauté 1 minute. With coconut milk and 450 ml water fill, season with salt and boil open smooth over low heat. Heat the remaining ghee in a pan, fry mushrooms in it over high heat 1 minute, season with salt, set aside. Rub zest of 1 lime finely, squeeze juice from them. Pluck coriander leaves and chop coarsely.

3. Puree sauce with the cutting bar fine, lime zest and juice mix. Vegetables in the sauce warm and possibly slightly seasoning with salt. Rice and vegetable curry in deep plates give Serve sprinkled with coriander.

Nutritional information per serving: 468 kcal
• 11 g protein
• 11 g fat
• 77 g carbohydrates