Ingredients (5 servings)
| Mushrooms (white and brown) |
300g |
| Onion |
150g |
| Celery |
40g |
| Red bell pepper |
75g |
| Cherry tomatoes |
100g |
| Olive oil |
2 Tbsp |
| Water |
600ml |
| S&B Vegan Curry Mix in Flakes 1kg |
100g |
| Rice (cooked) |
As needed |
Directions
- Roughly mince the onion, celery, and red bell pepper. Cut each cherry tomato into 4 equal pieces.
Cut off the hard tips from the mushrooms. Cut large mushrooms in half vertically.
- Heat oil in a pot and stir-fry the mushrooms. Once the mushrooms are browned, add the onion, celery, and red bell pepper, and continue to stir-fry.
Once the vegetables and mushrooms are cooked, add the cherry tomatoes and stir-fry.
- Add water and once it comes to a boil, turn down the heat and simmer until the vegetables are tender.
- Turn off the heat, then add the vegan curry mix and stir well to completely dissolve it. Turn on the heat again and simmer while stirring well until the sauce becomes thick.
- Put the cooked rice into a bowl, then pour the curry [4] over it.
* When making a large amount of curry, melt the curry mix in hot water first before adding it to the vegetables cooked in the pot to make mixing easier.
In step [3], add only two-thirds of the amount of water. In step [4], heat the remaining one-third of the water to 60℃ to 70℃ to melt the curry mix and add the mixture to the cooked vegetables.
