Rice curry with vegetables, Pineapples and peanuts
4 Servings • 483 kcal / 2021 kJ, 15 g E, 19 g F, 63 g KH pro Portion
INGREDIENTS
½ Pineapple
2 Carrots
1 Red onion
100 g salted, roasted peanuts
200 g rice
200 g peas (TK)
4 Teaspoon raisins
2–3 The Currypulver
1 Tl Turmeric
1 Teaspoon of ground cumin
1 Msp. Zimtpulver
¼ Tl Chilipulver
1 Teaspoon of salt
2 Tbsp rapeseed oil
Preparation time:
that. 25 Minutes (plus cooking time)
Cut the pineapple pulp from the skin and 1 Dice cm large. Catch the juice. Peel the carrots, clean and cut diagonally into fine slices. Peel the onion, halve and cut into rings. Chop the peanuts.
trip, Carrots, onion, Pineapple, Peas, Raisins, Layer the spices and salt in a saucepan. Pour oil and pineapple juice over it and carefully with 300 Pour ml of water. Put the lid on and let the curry simmer over a medium heat for 20-30 minutes. If needed, Pour some more water. Mix well before serving and serve sprinkled with peanuts.