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Ingredients: rice, 1 chicken breast, salt, curry, 1 garlic clove, 1 leek, 250 grams mushrooms, 200 ml coconut milk, pepper,

Number of persons: 2

Boil the rice according pack instructions. Cut 1 chicken breast into cubes and season with salt and curry. Bake the diced chicken breast brown in hot oil. Add 1 finely chopped garlic clove, 1 chopped leek and 250 grams sliced mushrooms. Stir until the mushrooms have softened. Add 200 ml coconut milk and bring to taste with pepper and curry. Let it boil gently for about 5 minutes. Serve with rice. Enjoy!

Ingredients: rice, 1 cauliflower, 1 onion, 2 garlic cloves, curry, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml coconut milk, 100 ml water, salt, pepper, cashew nuts,

Cook the rice according pack instructions. Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 2 finely chopped garlic cloves until the onion has softened. Add 1 tin tomato puree curry powder and bake this brief. Add 250 ml coconut milk, 100 ml water and 1 tablespoon mango chutney. Bring briefly to the boil, add the cauliflower florets and heat a bit more. Bring the taste with salt and pepper. Sprinkle some cashew nuts over it. Serve with rice. Enjoy!

Ingredients: rice, 2 pork escalopes, 1 onion, salt, pepper, 1 tin diced tomatoes, 1 tablespoon mustard, 1/2 tablespoon curry, dash of cream, 100 ml water, parsley

Number of persons: 2

Boil the rice according pack instructions or as you’re used to. Bake in hot oil 2 sliced pork escalopes with 1 sliced onion rings. Add salt and pepper to taste. Bake until the slices pork escalopes are brown. Add 1 tin diced tomatoes, 1 tablespoon mustard and 1/2 tablespoon curry. Stir well. Then add a dash of cream and 100 ml water. Let it simmer fot about 20 minutes on low heat. Sprinkle some parsley over it. Serve with rice. Enjoy!