Banana-zucchini curry

Ingredients for 1 servings:

• ½ cup(s) long grain rice (approx. 100 – 125 ml content)
• 1 tbsp crème fraîche
• 1 tbsp lemon juice
• 3 tbsp water
• 2 tsp curry
• 1 tsp sugar
• Salt and pepper, white, from the mill
• 2 spring onions
• 1 banana(s)
• 1 m.-large zucchini
• 2 tsp butter or margarine

Instructions

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

Bring a cup of water to a boil with a little salt. Stir in the rice, cover, and cook over very low heat for about 20 minutes until al dente. Do not stir during cooking. Remove the lid and let the steam evaporate. Meanwhile, in a small bowl, mix the crème fraîche with the lemon juice, water, curry powder, sugar, salt, and pepper. Trim the spring onions and slice diagonally into 1/2 cm wide pieces. Peel the banana and slice diagonally into thick slices. Quarter the zucchini lengthwise, then cut into thin slices. Heat a non-stick pan and melt the fat. First, fry the spring onions, then add the banana slices and fry on both sides until golden brown, season with salt and pepper. Add the zucchini slices and pour the curry sauce over them. Stir gently once and cook for about 1 minute. Remove from the heat and cover to keep warm if the rice is not ready.