Spicy Vegetables with Rice
Wash and drain all vegetables in a Double Colander, peel carrots using the Click Series Peeler and cut into pieces.
Use a paring knife to cut the baby marrow, tomatoes and fennel into quarters.
Combine carrots, baby marrow, tomatoes and fennel in the Extra Chef and chop well using the blades attachment.
Garnish with the remaining coriander and serve with rice.
Pour the rice into the MicroCook Round (2,25 L) and add vegetables.
Chop the peeled onion and garlic clove in the Herb Chopper.
Combine the coconut milk, turmeric, cumin and salt and pepper in the Quick Shake and blend well.
Pour the spice mixture onto the rice and vegetables in the MicroCook, add the chopped onion and garlic and stir.
Cover and cook in the microwave for 8 min at 750 Watts.
Take out and stir contents, cook for another 10 min.
Let it stand for 5 min before serving.
- 350 ml Basmati rice (250g)
- 2 carrots
- 1 baby marrow
- 2 tomatoes
- 1 fennel
- 1 onion
- 1 garlic clove
- 400 ml coconut milk
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 g salt and pepper (to taste)