Rice with vegetables and meatballs with curry sauce Recipe

5
30 mins
50 mins

Ingredients

450 g of minced meat (can be lamb, or beef, or both for a smoother texture)
150 g of lenses
1 onion
1 garlic
500 g of chanterelles
1 big red pepper
30 cl of crème fraiche
600 g of fresh tomato sauce (or ready made, either is good)
1 mug filled with rice
2 mugs filled with hot water
1 small glass filled with peas
50 g of green beans cut in four
2 tea spoons of paprika
2.5 tea spoons of curry
salt
pepper
olive oil
parmesan

Preparation

Step 1

For starters, cut the onion as well as the red pepper and put them in a bowl. Same for the green beans and the peas.
Clean the mushrooms and cut then in small pieces, and but them in another bowl too.

Take a frying pan and fry the onions with the red pepper using some oil. Once the onion has become completely transparent, add the chanterelles.
Once they are cooked, take them off the fire and keep them hot by putting a top on the pan.

Then, take a bowl big enough to contain the meat, and add the lenses, the garlic, and some salt and pepper. Then mix it together, and form little meatballs out of the meat.

Once you're finished with that, take the pan with the chanterelles and pour them into a pan with the tomato sauce and the creme fraiche. If you have any, you can add a little bit of coriander. Once the whole thing has heated, add the paprika and the curry so that the taste will spread with the heat. To fry the meatballs, use the same frying pan. And once they are all fried, put them into the tomato sauce.
Lower the heat to its minimum and cover the pan.

Once this is ready you can make the rice. Either you have a rice cooker, so you just pour into it the rice, and vegetables (peas and beans) with some salt and olive oil; either you do it in another pan, with one mug of rice and two mugs of hot water. Once the water has completely evaporated, the rice is ready.

Serve it with the sauce on top so that the rice is not too dry. The meatballs should have become tender by cooking in the sauce, and the little taste of curry is just delightful with the chanterelles and the vegetables.