Banana and pineapple curry

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 can pineapple
• 4 shallots
• 4 bananas
• 1 can coconut milk
• 2 tbsp tomato paste
• 1 handful of sprouts, mixed
• 1 slice(s) ginger, thumb-thick
• 2 stalk(s) Langpfeffer, groundörsert
• 1 tsp red curry
• extra cayenne pepper
• 1 pinch of salt
• Radish sprouts for garnishing
• e.g. pasta or rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fruity and exotic with pasta or rice

Peel and finely dice the shallots. Sauté them in a deep pan until translucent and add the minced meat. Peel the banana and cut into thumb-thick slices. Finely dice the ginger, wash and drain the sprout mix, and drain the pineapple. Once the minced meat is browned, add the prepared ingredients. Add the coconut milk, tomato paste, and spices. Stir everything well, adding a little water if necessary so that the sauce can cook to a simmer but is not too runny. Bring the sauce to a boil, simmer for about five minutes, stirring frequently. Pour the sauce over noodles or rice and garnish with the washed radish sprouts.