Interreg

For 1kg of rice :
- 300g sliced mushrooms
- 2 sliced courgettes
- 2 diced peppers
- 2 diced onions
- 2 grated garlic cloves
- 50g grated Ginger
- 1 bunch Fresh Coriander
- 1 tbsp Curry powder
- 1 tbsp Paprika
- 1/2 tsp Star anise
- 3 tbsp thick yoghurt
- 100ml thick cream

1. Cook the rice
2. Fry onions for the yoghurt sauce until golden brown.
2. In a bowl, combine yoghurt, cream, fried onions, curry powder and season with salt and pepper. Set aside until later.
2. Sauté garlic and ginger in a pan. Once soft, add the rest of the chopped vegetables and fry until golden brown.
3. Add the cooked rice to the vegetables in the pan, and top with coriander.
3. Serve on plates and top with the yoghurt.