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Ingredients

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200 g Basmati Reis
200 g gelbe Paprika
200 g Zucchini
1 Large Zwiebel
100 g frische Stangenbohnen
6 Champignons
4 dünne Scheiben Ingwer
2 Knoblauchzehen
2 Tablespoon(s) Tomatenmark
Some Sesamöl (oder anderes pflanzliches Öl)
400 ml Kokosmilch
50 ml Total Reset Tee
1 Tablespoon(s) Currypulver
2 Lauchzwiebeln
Salz und Pfeffer
400 g optional: angebratenes Hühnchen oder andere vegane Alternative

Preparation

  • Cooking time: 35 min

1. Den Reis nach Packungsbeilage kochen.
2. Die Zwiebel in große Würfel schneiden. Den Knoblauch pressen und Sesamöl in einer Pfanne erhitzen. Zwiebeln, Ingwer und Knoblauch anschließend ein paar Minuten in der Pfanne anbraten.
3. Die Enden der Stangenbohnen abschneiden und Bohnen dritteln. Zucchini und Paprika in mundgerechte Stücke schneiden sowie die Champignons halbieren. Das Gemüse in die Pfanne geben und einige Minuten anbraten.
4. Tomatenmark zum Gemüse geben und kräftig rühren.
5. Gemüse mit dem Total Reset Tee ablöschen und kurz einkochen lassen.
6. Anschließend Currypulver und Kokosmilch dazu geben und das Curry 5 Minuten köcheln lassen. Mit Salz und Pfeffer abschmecken.
7. Lauchzwiebeln in Ringe schneiden und Curry damit servieren.

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