Time of preparation:
20 minutes

COOK & SERVE:
Pot 20 cm | 2,0 l
Pot 16 cm | 1,0 l

For 2 servings:
½ untreated lemon
100 g basmati rice
salt
2 carrots (approx. 150 g)
130 g maize (½ tin)
130 g chick peas (½ tin)
2 tablespoons rapeseed oil
2 tsp curry powder
2 tablespoons sour cream
2 tablespoons tahini (sesame paste)
1 tablespoon chopped parsley

How to do it:

1. Grate the lemon peel, cut off 2 cm of the tip and squeeze the rest. Heat the rice with ½ teaspoon salt, the lemon tip and 250 ml water in the COOK & SERVE pot, bring to the boil, then turn off the heat, cover and leave to swell for about 15 minutes.

2. Wash, peel and thinly slice the carrots. Drain the corn and chickpeas and collect the stock. Steam the carrots at low heat with oil, curry, corn stock and a little salt in the COOK & SERVE pot, covered, for 8 minutes. Stir from time to time, add some water if necessary.

3. When the carrots are cooked, add chickpeas, corn, sour cream and tahini and heat. Season with grated lemon peel and some lemon juice, serve sprinkled with parsley.

4. Remove the lemon from the rice, loosen the rice with a fork, add the remaining lemon juice and serve with the curry.

Tip: Vegan it will be with soy cream instead of sour cream.

Nutritional values per serving:
Calories: 591 kcal, Carbohydrates: 91 g, Protein: 16 g, Fat: 18 g, Dietary fibre: 11 g

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