Vegetable Curry with Yellow Rice

Ingredients

• 1 onion

• 1 clove garlic

• 1 tablespoon curry powder

• 1 teaspoon turmeric

• ½ vegetable stock cube

• 1 tablespoon sunflower oil

• 1 piece of ginger (thumb-sized)

• 1 zucchini (250g)

• ½ cauliflower (300g)

• 2 tomatoes

• 250g frozen peas

• 400ml coconut milk (17–19% fat or creamy)

• 50g raisins

• 1 lime

• 325g yellow rice

• 1 bunch parsley

• 140g tomato paste

• 40g unsalted cashew nuts

• Salt and pepper to taste

Instructions

1. Cut the onion into small cubes. Slice the zucchini into half-moons and the tomatoes into strips.

2. Finely chop the garlic.

3. Peel and finely grate the ginger.

4. Cut the cauliflower into small florets.

5. Heat the oil in a pan and gently fry the onion for 3 minutes.

6. Add the garlic, then the ginger.

7. Add the cauliflower florets and zucchini, and fry for 3 minutes.

8. Add the curry powder, turmeric, and tomato paste.

9. Deglaze with the coconut milk.

10. Add the stock cube, raisins, peas, and tomato strips.

11. Let the curry simmer gently for 25 minutes.

12. Meanwhile, cook the yellow rice according to the instructions on the package.

13. Finely chop the parsley.

14. Grate the lime zest over the curry.

15. The curry is ready when the cauliflower is tender. Season with salt and pepper to taste.

16. Serve the curry and rice in a bowl.

17. Sprinkle with the cashew nuts.

Tip: Garnish with a slice of lime and some chopped parsley.

Storage Advice: Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information