Fruity banana curry rice with jackfruit

Ingredients for 6 servings:

• 1 can of jackfruit
• 250 g rice
• 1 bunch of spring onions
• 2 bell peppers, red
• 5 banana(s), ripe, possibly 6
• ½ mango(s) , or 1 handful of frozen mango in pieces
• ½ can tangerine(s)
• Coconut oil
• 200 ml vegetable stock
• 1 tsp curry paste, red
• curry powder
• salt and pepper
• turmeric

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Cook the rice in salted water according to the package instructions. Drain the mandarin oranges, reserving the juice and setting aside. Place the jackfruit in a sieve, rinse thoroughly, and squeeze out any excess liquid. Heat coconut oil in a pan and fry the jackfruit until the remaining liquid has evaporated. Meanwhile, slice the spring onions into rings and the bell peppers into pieces. Add the curry paste to the jackfruit, add the chopped vegetables, season generously with curry powder, and sauté everything together over medium heat for a few minutes. Then add the mango pieces and mandarin oranges and sauté for a moment longer. Drain the rice, add it to the vegetables, and season with turmeric to give the rice its beautiful yellow color. Add the vegetable stock and bring to a boil. Meanwhile, halve the bananas lengthwise, season with curry powder, and fry in a second pan until tender. Then add to the rice and vegetable mixture and stir in. They will naturally fall apart. Finally, season well with salt, pepper, curry, and the juice of the mandarin oranges, and serve. If you like, you can add more mandarin oranges to the prepared rice for a refreshing fruity touch. Serve with a salad as a side dish. This recipe is perfect for using up leftovers. If you have fresh cucumbers, you can optionally add them to the recipe.