Curry with pineapple and banana

Ingredients for 4 servings:

• 2 tbsp oil (sunflower oil)
• 2 tbsp mustard seeds, black
• 1 handful of curry leaves
• 1 piece(s) ginger
• 3 cardamom
• 1 tsp chili powder
• 2 tsp turmeric
• 2 tsp cumin
• 1 pineapple, fresh (alternatively canned)
• 1 banana(s) (plantain) or 2 regular bananas
• 1 can coconut milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with non-vegetarian variant

Heat the sunflower oil in a pan – do not overheat. Add 2 tablespoons of black mustard seeds and wait until they start to pop. Now add 1 handful of curry leaves and fry. Peel and finely chop 1 piece of ginger and add it as well. Add the cardamom. Add 1 teaspoon of chili powder and 2 teaspoons of turmeric. Crush 2 teaspoons of cumin in a mortar and pestle and add it as well. Swirl the pan occasionally. Peel the fresh pineapple, chop it up, remove the core, and add it to the pan (alternatively, use a can of pineapple). Briefly fry the pineapple until it browns. Peel 1 plantain (or 2 regular bananas if you don’t like plantains), slice it, and toss it in the pan as well. Finally, top up with 1 can of coconut milk, add a little salt, and simmer for 7 minutes. Serve hot. Serve with rice. Tip: As an alternative to the plantain, you can also add turkey or chicken, for example, which you season and fry before the rest of the preparation and add to the recipe instead of the bananas.