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🍽️ Quick Tomato-Broccoli Curry

470 kcal · 30 min · 4 servings

Ingredients

• Broccoli 1 pc.
• Carrots 3 pcs.
• Onions, yellow 1 pc.
• Oil 2 tbsp.
• Curry powder 3 tsp.
• Salt pinch
• Tomato paste 1 tsp.
• Vegetable broth 500 ml
• Whipping cream 150 g
• Tomatoes, chopped 400 g
• Jasmine rice 300 g
• Pepper, black ground pinch

Instructions

1. 1. Thoroughly wash the broccoli under running water.
2. 2. Divide the broccoli into small florets.
3. 3. Clean the carrots and remove the skin.
4. 4. Trim the ends of the carrots.
5. 5. Slice the carrots into thin rounds.
6. 6. Halve the onion and remove the skin.
7. 7. Chop the onion roughly.
8. 8. Heat the oil in a pot over high heat.
9. 9. Add the prepared vegetables to the pot.
10. 10. Sauté the vegetables for about two to three minutes.
11. 11. Wait until the vegetables become slightly softened.
12. 12. Add the curry powder to the pot.
13. 13. Season the vegetables with salt to taste.
14. 14. Stir in the tomato paste.
15. 15. Roast the spices and tomato paste for about one to two minutes.
16. 16. Deglaze the mixture with vegetable broth.
17. 17. Add the cream.
18. 18. Stir in the chopped tomatoes.
19. 19. Bring the mixture to a boil.
20. 20. Let the curry simmer on medium heat for about twenty minutes.
21. 21. Wait until the liquid has thickened slightly.
22. 22. Wait until the curry becomes creamy.
23. 23. Put the rice into a different pot.
24. 24. Add about 700 milliliters of salted water to the rice.
25. 25. Bring the rice and water mixture to a boil.
26. 26. Cover the pot with a lid.
27. 27. Let the rice cook for about twelve to fifteen minutes.
28. 28. Stir the rice occasionally.
29. 29. Fluff the cooked rice with a fork.
30. 30. Season the curry with salt and pepper to taste.
31. 31. Place the curry into deep plates.
32. 32. Serve the rice alongside.

Nutrition per serving

• kcal: 470
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 66 g