Oven-baked Curry
Rice baked in the oven is quick, easy and nearly as foolproof as a rice cooker. This version has a nice curry flavor, but feel free to add some extra spice to it if you like. Adding lemon when serving gives the dish a refreshing finish.
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Ingredients
4 servings
200 g
400 g
2
250 g
100 g
Rice (brown)
Chickpeas (canned)
Zucchinis
Cherry tomatoes
Almonds
400 ml
2 TBL sp
2 tea sp
1 tea sp
15 g
1
1
4 cloves
Bouillon (vegetable)
Curry Powder
Cinnamon
Chilli powder (optional)
Fresh parsley
Red onion
Lemon
Garlic
Prep
10 min
- Dice onion and mince garlic
- Cut zucchini into cubes
- Chop almonds
- Chop parsley
- Halve cherry tomatoes
- Preheat oven to 200°C
Cook
30 min
Make bouillon
Sauté onion, zucchini, curry powder, cinnamon, garlic, and optionally chilli powder
use plenty of oil, medium/high heat ~5 min
Add rice, cherry tomatoes, chickpeas, almonds, bouillon
drain chickpeas before adding, mix ~1 min
Add everything to an oven form, cover with aluminium foil and bake
~25 min at 200°C
Squeeze lemon when serving and add salt and pepper to taste
