Roast with vegetables and rice
4 servings
40 minutes
Vegetable and rice stew is a fragrant and nutritious dish of Pan-Asian cuisine that combines rich spices and the natural sweetness of vegetables. Its roots trace back to traditional Asian cooking methods where rice and vegetables are staple components of the diet. The flavor of the dish is rich and multifaceted: the tenderness of potatoes and cauliflower is beautifully complemented by the spiciness of curry sauce, while chickpeas and beans add textural richness. Tomatoes add a slight tanginess, and vegetable broth enhances the flavor of all ingredients. This dish is perfect for both everyday meals and festive occasions due to its versatility and rich taste. Serving hot stew at the table brings comfort and gastronomic pleasure, making it an excellent choice for family dinners and gatherings with friends.
1
Dice the onion and potato, slice the leek. Chop the tomatoes finely.
- Onion: 1 head
- Potato: 1 piece
- Leek: 2 stems
- Tomatoes: 400 g
2
Fry the onion, add leeks, potatoes, and cook until soft.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Leek: 2 stems
- Potato: 1 piece
3
Add curry sauce, mix in rice, and fry.
- Curry sauce: 3 tablespoons
- Basmati rice: 200 g
4
Add cauliflower florets, tomatoes, pour in the broth, season, and mix. Cover and simmer, reducing the heat.
- Cauliflower: 250 g
- Tomatoes: 400 g
- Vegetable broth: 700 ml
- Vegetable oil: 1 tablespoon
5
Add chickpeas and beans, cook for another 5 minutes until the rice is ready. Remove from heat, cover with a lid and towel, and let it steam for 5 minutes.
- Canned chickpeas: 400 g
- Green beans (string beans): 150 g
