Banana Peanut Rice

Ingredients for 2 servings:

• 2 cups basmati rice
• Salt water for the rice
• 3 bananas
• 1 bell pepper
• ½ can peanuts
• 3 spring onions
• 1 onion(s)
• Oil, e.g. chili oil
• Curry powder, medium hot
• Cinnamon
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Indonesian, vegan, for curry lovers

Cook the rice in lightly salted water according to the instructions. Meanwhile, finely chop the spring onions and onions. In a large saucepan, briefly sauté the spring onions and onions with a little chili oil over medium heat. Finely chop the bell peppers, add them, and sauté briefly. Finely crush the peanuts with a mortar and pestle until a coarse flour forms. If you don’t have a mortar and pestle, you can also place the peanuts in a freezer bag and carefully crush them with a hammer. Chop the bananas. Add the peanut flour and bananas to the pan. Add the cooked rice and mix everything well. Season to taste with plenty of curry, cinnamon, and a little chili oil. Add a little more salt, depending on whether you used salted or unsalted peanuts (both will work). Let the banana rice simmer for another 5-10 minutes over low heat, stirring frequently to prevent it from burning. Caution: The longer you let the rice sit, the sweeter it becomes and the stronger the banana flavor will be. I wouldn’t let it sit for too long—maximum 10 minutes. We eat the banana rice as a delicious main course.