Have you tried rice with vegetable cream cheese sauce yet? A good rice sauce is one of the absolute basics that every home cook should have in their cooking repertoire. We have a very simple, quick and yet tasty recipe for a perfect curry sauce with rice for you, which you can modify as you like and adapt it to your own taste.
Our curry with rice is packed with crunchy vegetables, creamy and tastes very full-bodied and spicy. The vegetarian base can also be transformed into a chicken curry with rice in no time at all and is also very popular with children. Our Chicken Rice and Gravy is unlike many other chicken curry and rice recipes that are mild and flavorful.
Unlike most dishes from the Far East that we know from countless cookbooks, no exotic ingredients that are rather unknown in Europe are required for our curry with rice. You can get everything you need in any well-stocked supermarket and still feel like you’re on vacation far away.
The rice dish is at the table in just 20 minutes, can fill up the whole family, but is just as suitable as a single dinner. Just convince yourself of the simplicity and the great taste of our curry sauce for rice.
Before you get started, I’ll leave you with a few valuable tips, show you which ingredients you need and how you can replace or modify them.
What ingredients do you need for the curry with rice and vegetables?
rice
What would a rice sauce be without rice? Right, just sauce and that would be pretty boring on the plate. Long-grain rice such as basmati or jasmine rice goes best with our rice sauce. In Asia, curry with rice is often served with sticky rice. However, this is rather unusual for us and we prefer loose, al dente grains of rice. Those in a hurry can also use express rice that has already been cooked.
vegetables
A vegetarian curry lives from crunchy and fresh vegetables. We chose peas, carrots and red peppers. However, it is up to you which vegetables you use. It is especially nice for the eye if you use a colorful mix. Incidentally, this is also the best choice from a health perspective, since different colored vegetables also contain other valuable vitamins and nutrients. We use fresh peppers and carrots and peas come from the deep-freeze counter.
The nutrients are even better preserved here than with some fresh vegetables, as they are quick-frozen immediately after harvesting. In addition, the processing is very simple and practical.
spring onion
For me, onions are part of every good curry with rice and they form the tasty basis and are therefore also responsible for the subsequent aroma of the curry sauce with rice. Since the taste is finer than its big brother – the vegetable onion – we decided to use spring onions. You can use yellow, white, red onions, shallots, or omit them entirely.
creme fraiche Cheese
It is crucial for the creaminess of our rice with sauce. The curry sauce should spread smoothly around the vegetables and be well absorbed by the rice, and that’s exactly what we achieve with crème fraîche.
The fat content of this dairy product is high and so that the dish does not end up being too heavy, we use a lower-fat variant, i.e. crème fraiche light. You can use coconut milk, sour cream or cream as an alternative. With coconut milk and cream, your sauce becomes more liquid with rice, but this does not affect the taste.
curry powder
Curry sauce without curry powder is just as unthinkable as rice with sauce without rice. Well, not quite. An alternative, very common in Asia, is curry pastes, which are stirred into the liquid or sautéed to begin with. Since these are often only available in special Asian shops and are usually very hot, we decided to use curry powder.
This is also available in different versions and degrees of sharpness. We used madras curry. Originating from Indie, it is slightly spicy and fruity. However, any curry powder is suitable.
vegetable broth
So that the sauce gets the right consistency and our sauce for rice does not become too firm and soggy, you need liquid to pour it on. For simplicity, we’ll use water and stir in grained broth. When shopping, make sure that it does not contain any additives or preservatives.
soy sauce
We give our rice dish, which we also like to prepare as chicken with rice, the finishing touch in terms of seasoning, with soy sauce. Instead of salt, we use the black seasoning sauce to taste.
How do you make the vegetable stir-fry with rice?
- Making sauces yourself is much easier than many people think and nothing can go wrong with our simple curry sauce with rice. How to do it:
- In the first step we cook the rice according to the package instructions. It’s very easy to do in the rice cooker, but it’s also child’s play on the stove. To do this, simply wash the rice in a sieve and then boil twice the amount of water in a saucepan with salt, cover, turn the temperature down and leave to swell until the water has been completely absorbed. If you want it to be particularly quick, you can also use express rice that has already been cooked and then heat it just before serving.
- In the meantime, prepare the vegetables (and if it is to be chicken with rice, also the chicken breast). Peel and slice the carrots, deseed the peppers and cut into strips, cut the white and green of the spring onions into rings separately and rinse the frozen peas under hot water. If necessary, cut the chicken breast into bite-sized pieces for chicken rice.
- Heat the oil in a pan and sauté the carrots and the white of the onion (and possibly the chicken) for about 3 minutes at medium temperature.
- Add the peppers and fry for a further 2 minutes.
- Deglaze with water and stir in the broth and curry powder. Bring to a boil and simmer at low temperature for about 3 minutes.
- Stir in the crème fraîche and leave to stand until the desired consistency is reached.
- Finally, season with soy sauce and serve the sauce with rice (or the chicken with rice) and garnish with the green part of the spring onion.
