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curry rice with vegetables and cress Recipe picture ©Thomas Sixt Food Art and Photographer
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5 from 6 votes
Curry Rice
Curry rice colorful and fantastically tasty prepare. Simple, vegetarian recipe with vegetables from the professional chef Thomas Sixt with many tips and variations.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Courses, Salad
Cuisine: Asian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Portions
Calories: 454kcal
Author: Thomas Sixt
Ingredients
Curry Rice Basic Recipe
  • 150 g basmati rice
  • 300 ml vegetable broth
  • 1 tbs Curry Madras curry
  • 1 tsp agave syrup alternatively honey or brown sugar cane
  • 1 tsp salt ursalt with all minerals is healthy!
  • 6 pinch pepper black, grounded
Vegetable for the Curry Rice
  • 1/2 pc eggplant i.e. aubergine
  • 200 ml sun flower oil or coconut fat
  • 5 pc tomatoes large firm, fleshy
  • 4 tbs raisins alternatively goji berries or barberries or pineapple
  • 1 pc red onion
Decoration
  • 1 box cress alternatively radish in fine stripes
  • 1 cup yoghurt or soy yoghurt
  • 1 pc lemon or lime
  • 1 bunch mint
Instructions
  • Put all the ingredients for the curry rice basic recipe in a pot, stir and bring to the boil with lid. After boiling, I set the stove to minimum power and let the rice finish cooking with the lid on. This takes about 25 minutes, I like it when the rice still has a slight bite.
  • Cut the aubergine into thin slices and fry in hot sunflower oil at 170°C until crispy. Drain the aubergine slices in a bowl on kitchen paper, then season with salt and pepper. I like these aubergine chips in curry rice very much, because a crispy taste experience is added and the chips create a special mouthfeel..
  • Cut the tomatoes in half, remove the core and cut the flesh into cubes. When I have more time, I blanch the tomatoes and peel them, a manual for tomato concassée (tomato cubes or tomato melt) can be found in the article linked.
  • The curry rice should now be cooked to the end, put the rice in a bowl, add the raisins and the tomato cubes, I like to cut the red onion into strips and then lift them under the rice. Mix in the eggplant chips, I always save some of the chips for decoration.
  • Try the curry rice again and season to taste, then arrange and decorate with cress, yoghurt and mint. Add lemon or lime and serve quickly. The vegan rice dish is a real pleasure and tastes great!
Notes

5. Calories Curry Rice

Nutrition Facts
Curry Rice
Amount Per Serving
Calories 454 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 1144mg50%
Potassium 763mg22%
Carbohydrates 103g34%
Fiber 9g38%
Sugar 33g37%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

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