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🍽️ Creamy Carrot Curry with Rice and Quark Dip

592 kcal · 30 min · 4 servings

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 (from the mill)
• curry powder
• 250 g low-fat quark
• 250 g plain yogurt
• 1 tsp lemon juice
• 0.5 bunch thyme

Instructions

1. 1. Pour 600 milliliters of vegetable broth into a pot and bring it to a boil.
2. 2. Add the rice to the boiling broth and cook it over medium heat for about 20 minutes.
3. 3. Peel the carrots and slice them into thin rounds or use a grater.
4. 4. Dice the onions into small cubes.
5. 5. Melt the butter in a large frying pan.
6. 6. Add the onion cubes to the pan and sauté them until translucent.
7. 7. Add the carrot slices and sauté them briefly.
8. 8. Deglaze the pan with the coconut milk.
9. 9. Pour in the remaining vegetable broth.
10. 10. Season the curry with salt, pepper, and curry powder.
11. 11. Let the curry simmer over medium heat for about 10 minutes.
12. 12. Mix the quark, yogurt, and lemon juice in a small bowl.
13. 13. Season the dip with salt and pepper.
14. 14. Wash the thyme and shake it dry.
15. 15. Pluck the thyme leaves from the stems.
16. 16. Taste the curry again and adjust the seasoning if needed.
17. 17. Warm the plates.
18. 18. Place the rice on the plates.
19. 19. Place the carrot curry next to the rice.
20. 20. Place the quark dip on the plates.
21. 21. Sprinkle the dish with the fresh thyme leaves.
22. 22. Serve the curry immediately.

Nutrition per serving

• kcal: 592
• Protein: 20 g · Fett/Fat: 20 g · Carbs: 80 g