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Caly's Curry Rice with Mango Sauce

1T. cooking oil
1 leek OR 4 green onions, chopped
2 carrots, grated
1 vegtable bullion cube
2 1/2 cups (6 dl) water
1 1/4 cups (3 dl) 20 minute rice
2-3 tsp. curry

Heat oil in a medium sauce pan. Add leek (or onions) and grated carrots. Saute until soft.
While the vegtables are cooking, put the bullion cube in the water and bring to a boil. I do this in the microwave.
Add the vegtable bullion water to the onions and carrot. Stir in the curry, then add the rice. Stir well, then cover and let simmer on low for 20-25 minutes.

Sauce
2 T. mango chutney
1/2 cup (2 dl) sour cream
1/8 tsp. salt

Combine all ingredients and stir well.
This may be served with any type of Indian meal from tandoori chicken, to curry marianated beef.






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