Curried rice with vegetables
Calories: 355.84kcal
Servings 4 serves
Ingredients
- 240 g rice
- 50 g onion finely chopped
- 3 young garlic finely chopped
- 1 carrot finely chopped
- 5 mushroom chopped
- 1 tomatoes grated
- 1 tsp sugar
- salt
- curry powdered
- 3 tbsp olive oil
- 750 g water
Step by step instructions
- In a wide and deep paella pan or frying pan, heat olive oil to fry the vegetables.
- Sauté the vegetables in this order, allowing a minute or two to pass before adding the following: onion, young garlic, carrot, green beans and mushrooms. Let it all cook together for a few minutes.
- Then add the grated tomato, to which we will have added a pinch of sugar and the same amount of salt. Cover and cook everything together for 3 to 5 minutes.
- Add the rice and sauté it well, add the water, salt and curry to taste, and cook.
- Once it starts to boil, allow for 17 to 20 minutes of cooking time.
- Once done, let it rest, covered, for 5 minutes.
Nutrition
Calories: 355.84kcal | Carbohydrates: 57.38g | Protein: 6.45g | Fat: 11.3g | Saturated Fat: 1.61g | Sodium: 900.49mg | Potassium: 297.13mg | Fiber: 2.54g | Sugar: 3.59g | Vitamin A: 2747.28IU | Vitamin C: 8.86mg | Calcium: 57.65mg | Iron: 1.29mg
