Yellow Mango Banana Curry

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 2 chili peppers
• 3 tsp, heaped curry powder, or a little more
• 1 mango(s), not yet ripe
• 3 banana(s), not yet ripe
• 2 tbsp oil
• 200 ml chicken broth or vegetable broth
• 400 ml coconut milk
• salt and pepper
• 2 tsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Healthy, exotic, simple

Finely chop the chili and garlic. Cut the onions into bite-sized pieces. Also cut the mango and bananas into bite-sized pieces. Sauté the garlic, onions, and chili in a little neutral oil. When the onions are translucent, add the curry powder. Continue frying briefly, then add the coconut milk and stock. Reduce the heat to low and simmer for about 10-15 minutes, until the sauce has thickened slightly. Stir occasionally to prevent a skin from forming. Then add the mango and, after another 2-3 minutes, the bananas. Simmer for another 2-3 minutes and season with salt (not too much), pepper, and sugar (considerably more than salt, about 1-2 teaspoons). The dish shouldn’t be too salty. If it doesn’t have enough of a curry flavor, add a little more curry powder at the end. Serve with rice and/or naan. Tip: The fruit shouldn’t be too ripe, or it will become mushy. The type and quality of the curry powder are crucial. It shouldn’t have a too neutral flavor, as this would make the dish bland. Be careful with the salt; add more sugar if you want the dish to have a sweeter taste.