Curry Vegetable Rice

Ingredients

• 300 g rice
• 1 can corn
• 150 g peas (frozen)
• 1 red bell pepper
• 2 Tomatoes
• 1 onion
• 1 EL sesame oil
• 0.5 bunch Thai basil
• 1 EL yellow curry paste
• 0.5 TL turmeric
• 50 ml Vegetable broth
• 2 EL light soy sauce
• Salt
• Pepper

Instructions

1. 1.

   Cook the rice according to package instructions in plenty of salted water with turmeric until tender. Thaw the peas, peel and finely dice the onion. Wash, trim, halve, seed, remove white membrane from the bell pepper and cut into small cubes. Briefly blanch the tomatoes, cool, peel, quarter, seed and cube them.

2. 2.

   Heat oil in a deep pan or wok, sauté the vegetables, deglaze with broth, steam for 5 minutes, stir in curry paste, season with soy sauce. Drain and dry the rice. Wash basil, shake dry, set aside a few leaves for garnish, finely chop the rest. Mix vegetables into the rice, adjust seasoning, serve hot in bowls garnished with basil.