Carrot Curry

Ingredients

• 300 g long‑grain rice
• 600 ml Vegetable Broth
• 800 g carrots
• 2 onions
• 30 g Butter
• 200 ml unsweetened coconut milk
• 250 ml vegetable broth
• Salt
• pepper (ground)
• curry powder
• 250 g low‑fat quark
• 250 g plain yogurt
• 1 tsp lemon juice
• 0.5 bunch thyme

Instructions

1. 1.

   Cook the rice in 600 ml vegetable broth for about 20 minutes over medium heat until tender.

2. 2.

   Peel and slice the carrots into thin rounds or matchsticks. Dice the onions finely and sauté them with melted butter in a pan until translucent.

3. 3.

   Add the carrot slices, cook briefly, then deglaze with coconut milk.

4. 4.

   Pour in the remaining vegetable broth, season with salt, pepper, and curry powder, and simmer over medium heat for about 10 minutes.

5. 5.

   Whisk together quark, yogurt, and lemon juice to make a dip; season with salt and pepper. Wash, dry, and tear thyme leaves. Taste the curry again, then plate it with rice and spoon the yogurt‑quark dip on top. Sprinkle with thyme before serving.