Exotic vegetables – curry with rice

Ingredients for 4 servings:

• 10 m.-sized carrot(s)
• 1 onion(s)
• 2 stalk(s) leeks (small)
• 1 can/n pineapple (580g) and the juice
• 1 can coconut milk
• 2 packets of curry powder
• 2 bananas
• 4 tbsp oil (sesame oil)
• possibly raisins
• 2 cup(s) rice, cook as usual

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash, peel, and slice the carrots. Peel and dice the onion, trim the leek, and slice it into rings. Heat 3 tablespoons of sesame oil in a wok and cook the carrots. When the carrots are al dente, add the onion and leek. Pour in 250 ml of pineapple juice and stir in the first packet of curry powder. Add 100 ml of coconut milk. Let everything cook until it slightly thickens. Mash the two bananas with a fork and fold into the vegetables. Pour 250 ml of coconut milk, 100 ml of water, and the rest of the pineapple juice into the vegetables and stir in the second packet of curry powder. Stir continuously until everything begins to cook gently. Fold in the pineapple and serve immediately with cooked rice. If desired, you can sprinkle raisins on top.