Banana – Carrot – Curry

Ingredients for 2 servings:

• 125 g basmati
• 2 carrots
• 250 ml vegetable stock
• 2 bananas
• 1 ½ bunch spring onions
• 150 g sour cream
• 2 tbsp curry
• 1 tbsp sugar
• 1 ½ cup(s) water
• 2 tbsp lemon juice
• salt and pepper
• Butter or olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

or also: Blitz – Curry

Cook the basmati rice according to the package instructions. Meanwhile, peel and slice the carrots. Cook in the vegetable broth until al dente, adding 1/2 teaspoon of butter or olive oil to taste. Mix the sour cream with lemon juice, water, curry powder, sugar, salt, and pepper. Peel and wash the spring onions and slice into rings. Slice the bananas. Heat the fat in a saucepan, add the spring onions and fry briefly, then add the bananas and fry briefly. Add the carrots (without the broth) and simmer with the curry sauce for about 2 minutes until hot. Serve with the rice. You can, of course, add nuts or meat if desired.