Banana curry rice with zucchini

Ingredients for 2 servings:

• 1 onion(s)
• 2 tbsp oil
• 125 g long grain rice
• 300 ml vegetable stock
• 1 tsp curry
• Salt
• Pepper, white
• 500 g zucchini
• 200 g cream
• 1 tsp herbs of Provence
• 20 g almond(s) (flakes)
• 1 banana(s)
• 1 tbsp butter
• basil

Instructions

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

Peel and dice the onion. Heat 1 tablespoon of oil in a pan and sauté the diced onion until translucent. Add the rice and fry while stirring, then pour in the vegetable stock. Add the curry and a pinch each of salt and pepper. Let the rice swell over low heat for 30 minutes. Meanwhile, wash the zucchini, cut into 1/2 cm thick slices, and fry on both sides in the remaining oil. Then pour in the cream, season with salt and pepper, and add the dried herbs. Cover and simmer over low heat for 10 minutes. Meanwhile, toast the flaked almonds in a dry pan over medium heat until golden brown, then remove. Peel the banana, slice it, and fry briefly in the hot butter. Loosely fold the flaked almonds and banana slices into the rice. Serve with the zucchini and vegetables. Garnish with basil.