Soy Vegetable Curry

Ingredients

• 125 g dried soybeans
• 300 g parboiled rice
• Salt
• 1 Shallot
• 2 carrots
• 250 g Spinach
• 125 g brown champignons
• 1 tbsp Rapeseed Oil
• 2 tbsp Curry Powder
• 2 tsp sweet paprika powder
• 2 tsp garam masala
• 400 ml coconut milk
• Cinnamon
• Pepper
• Turmeric powder
• Hot paprika powder

Instructions

1. 1.

   Wash the soybeans, soak them in plenty of water for at least 12 hours, then drain them. Place them in a pot with water, bring to a boil and cook for about 40 minutes over medium heat. Drain again and let them drip.

2. 2.

   Cook the rice in 2.5 times the amount of salted water according to package instructions. Then drain it.

3. 3.

   Peel the shallot and cut it into fine rings. Peel, wash, quarter lengthwise and dice the carrots. Wash, dry and slice the spinach into strips. Clean and quarter the champignons.

4. 4.

   Heat the oil in a wok or large pan. Sauté the shallot with curry, paprika and garam masala over medium heat. Add the carrots, soybeans, champignons and spinach. Sauté for about 5 minutes, then pour in the coconut milk. Bring to a boil and cook for another 5-10 minutes.

5. 5.

   Season the soy vegetable curry with cinnamon, salt, pepper, turmeric and hot paprika powder. Serve with rice.