Vegetable curry with rice (lactose free version)

Prepare a bowl. Wash and chop the mushrooms, carrots and red bell pepper. Wash and cut the zucchini but do not peel it. Put all the vegetables in the bowl and season lightly with salt and pepper (as the sauce will be salted again). In a frying pan, put a dash of oil and cook the vegetables over medium heat with the pan covered until they have all lost the water and have a soft texture (20 min approx).

In a medium saucepan, heat a dash of oil, add the unpeeled garlic cloves and the bay leaf. Now, add the rice and sauté for about 5 minutes. Add the water to cook the rice and cook for the time indicated on the package.

While the rice and vegetables are cooking, we move on to the sauce: Dice the onion and grate the tomato into a bowl. In a frying pan or small pot with a splash of oil, sauté over medium heat the tomato and onion until the onion is half cooked. The next step is to add the water, milk and curry. Mix. Add the flour little by little (sieving it) with a small sieve while stirring the mixture to avoid lumps. Correct salt and pepper and cook over low-medium heat. Add the cooked vegetables and continue cooking until it has reduced and thickened sufficiently and turn off the heat. Chop a handful of cashew nuts.

When the rice is done, drain the water well and divide the portions. Now serve the vegetable curry on top of the rice and add some cashew nuts to finish. Ready to eat !