Banana curry with chickpeas

Ingredients for 2 servings:

• 150 g basmati
• 2 bananas
• 2 spring onions
• 1 m.-large zucchini
• 200 g chickpeas
• 300 g tofu or 300 g chicken breast fillet
• 1 piece(s) ginger, thumb-sized
• 175 ml coconut milk
• 1 tbsp sesame oil
• some soy sauce
• 1 tsp salt
• 1 pinch of chili flakes
• 2 tbsp curry
• 1 tsp curry paste, green
• 1 tsp fish sauce
• Coriander leaves for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the basmati rice in twice the amount of salted water until tender. Slice the spring onions into thin rings. Quarter the zucchini lengthwise and cut into 5 mm wide pieces. Halve the bananas lengthwise and also slice them. Peel the piece of ginger and chop it into very fine cubes. Cut the tofu into 1 x 1 cm cubes (cut the chicken breast fillet into bite-sized pieces). Drain the canned chickpeas. Heat a little oil in a pan, fry the tofu cubes until crisp, then reduce to medium heat and cook for ten minutes on each side until nicely browned. Finally, deglaze with a dash of soy sauce and let it reduce. Then add a little sesame oil to the tofu, heat until hot, and sauté the spring onions, zucchini, and ginger. (With chicken breast fillet: Sauté the spring onion rings and diced ginger in hot sesame oil and add the meat. Season with salt and pepper to taste. Once the meat is lightly browned, add the zucchini and fry.) Once the zucchini is slightly translucent, add the chickpeas. Dust the vegetables with curry powder, stir in the curry paste, let it sweat briefly again, and then deglaze with coconut milk. Stir in the banana pieces and season everything with chili flakes and fish sauce. Serve with basmati rice and sprinkled with some coriander.