Rice with curried vegetables

4

Easy

30 min

Rice with curried vegetables is a simple, quick and light dish. It can be consumed by anyone regardless of eating habits. It occupies an important place in the preferences of vegans due to the amount of nutrients it provides to the body. This particular dish is typical of Southeast Asian cuisine, especially India. For this reason, the recommended variety of rice is basmati, a type of rice that should not be missing just like curry. This dish is capable of providing complex carbohydrates of slow absorption, 8 of 9 essential amino acids for the body, vitamins of group B and K. Likewise, it has a great contribution of minerals and fibers plus all the vitamins provided by vegetables such as eggplant, zucchini, pumpkin, onion, garlic and tomato. Not to mention the antiseptic properties provided by the excellent combination of spices and curry. The recipe we present below is calculated for four people with good proportions. You will only invest 30 minutes of your time to do it. So, it is very easy to prepare, ideal if you are one of those who prepare food to take to the office.

RECIPE FOR RICE WITH CURRY VEGETABLES

INGREDIENTS

• 3 cups basmati rice
• 2 tomatoes
• 1 eggplant
• 1 clove garlic
• 2 zucchini
• 1 onion
• ¼ pumpkin
• Parsley
• 1 P. red
• 3 tablespoons olive oil
• 1 liter Vegetables soup
• 2 tablespoons curry

1. We clean and cut the eggplant into small cubes, salt it and let it drain for 15 20 minutes. 2. We clean and cut the zucchini and pumpkin and the p. red in strips. 3. Brown the eggplants in a pan with two tablespoons of oil and when they are golden, remove them from the heat and drain them with absorbent paper and set aside. 4. We peel the tomatoes and chop them. With the remaining oil, brown the onion and chopped garlic, add the zucchini, pumpkin and red pepper and fry for a few minutes. 5. Add the tomatoes, curry and a little pepper and let it cook for 2 minutes. 6. Add the rice that cooks for 2 minutes, stirring constantly, and add the hot broth. 7. Let it cook for 20 minutes. 8. When there are about 4-5 minutes left to finish, add the eggplant. Sprinkle with parsley and present.