Banana and carrot curry

Ingredients for 4 servings:

• 2 cups Basmati
• 4 carrots
• broth
• 1 tsp butter
• 200 g sour cream
• 4 tbsp lemon juice
• 2 cups water
• 4 tbsp curry powder
• 2 tbsp sugar
• 1 bunch of spring onions
• 4 tbsp butter
• 4 bananas
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the rice until al dente. Peel the carrots, slice them, and cook them in a little broth with butter until al dente. Meanwhile, combine the sour cream, lemon juice, water, curry powder, sugar, salt, and pepper. Trim the spring onions and slice them into wide strips. Heat the fat in a pan, sauté the spring onions, add the banana slices, and season. Add the carrots and pour the curry sauce over them. Stir gently and simmer for about 3 minutes. Serve with rice. You can also vary the curry. For example, with peas or by adding pineapple and coconut milk. It also tastes good with potatoes or noodles. Great for an exotic taste but in a hurry!