Vegetable curry with basmati rice and spicy lemon

Ingredients

• onion - 2 pcs.
• pumpkin - 400 g
• cauliflower - 400 g
• chili red (optional) - 1 pc.
• yellow curry paste - 2 tbsp
• ready-made chickpeas - 400 g
• spinach s / m - 100 g
• yogurt for serving - 500 g
• lemon - 1 pc.
• chili red - 1/4 pc.
• black mustard (seeds) - 2 tsp
• turmeric - 1 tsp.
• dried chili pepper - 1 pc.
• papadam pastries for serving
• salt pepper
• olive oil
• basmati rice - 350 ml
• carnation - 4 buttons

Cooking

Step 1

Chop the onion. Pour oil into a large saucepan. Throw out the onion. Cut the pumpkin into cubes - put to the onion.

Step 2

Add cauliflower. Add chili, crushed garlic. splash boiling water

Step 3

Add curry paste and chickpeas, season. Cook, stirring occasionally. Top up with boiling water if necessary. Add spinach. Continue cooking.

Step 4

Pour rice into a saucepan, splash a little oil and add cloves. Pour boiling water (at the rate of 2:1) and cook over medium heat for 7 minutes. Remove from heat and let stand for another 7 minutes.

Step 5

Cut the lemon into 8 parts, remove the seeds and cut into cubes. Chile thinly sliced. Put the pan on high heat, splash some oil, add mustard, turmeric, chili and crumble dry chili. Add lemon with a pinch of salt. Cook 10 seconds. Remove from heat and transfer to a bowl.

Step 6

Serve curry with rice, spicy lemon, yogurt and flatbread. Enjoy your meal!