Curry Rice with Vegetables
A perfect garnish for those who are on a diet or are followers of a healthy diet. If you use brown rice, it will be even better - it contains a lot of fiber and vitamins, unlike white rice, which has only starch. Just be careful - brown rice boils more than white rice, although more recently I found brown pre-cooked rice at the store, which boils only 10 minutes, in sachets.
You can use other favorite vegetables, here we used broccoli and carrots.
Put the butter in the pan and melt it.
Then add the frozen carrots. Stir periodically and let it simmer over medium heat.
If you use fresh carrots, clean them, wash and cut the slices. Then also harden in a little butter, just add 1-2 tablespoons of water.
Then when they are soft, salt and pepper to taste. Extinguish the fire and leave until the other ingredients are prepared.
Boil 2 l of salted water. When it starts to boil, add the frozen broccoli and when it boils again, leave it for another 2-3 minutes. Not more, because it becomes indigestible, too soft and loses color.
Drain it.
Add to the carrots and cook until the rice is cooked through.
This is what the curry I use looks like, it is not spicy, but very fragrant and pleasant - with natural ingredients, without any E.
Boil 2-3 liters of water, add salt and curry. To boil a perfect rice, you must put 1l of water to 100g of dry rice, and respect the cooking time indicated on the package. Be careful not to scatter, it becomes sticky and purees.
I boiled rice in sachets, following the instructions on the package.
Then drain the rice when it is cooked.
Add to the carrots and broccoli prepared beforehand.
Stir and season with salt if needed.
It goes perfectly with a fish or meat dish, as a side dish - or as food for those who are fasting or vegetarian.
Good appetite!
