John Myers
Ingredients for 2 servings:
- 200 g leek
- 200 g bell pepper(s), red and green
- 1 tbsp rapeseed oil
- 200 g coconut milk
- 100 g orange juice
- 75 ml vegetable stock
- 2 tbsp soy sauce, light
- 1 tsp fish sauce
- 4 tbsp soy cream fraîche (crème fraîche alternative)
- 2 garlic cloves
- 1 tbsp Thai curry powder
- ¾ tbsp paprika powder
- ½ tsp Pul Biber
- 400 g banana(s), ripe without peel
- Oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Clean the bell peppers. Clean the leeks, leaving some of the green parts on. Cut both into shorter strips and set aside. Cut 100g of the bananas into chunks. Blend with the coconut milk, freshly squeezed orange juice, vegan crème fraîche, and the other spices in a suitable container using a hand blender. Sauté the bell peppers and leeks in oil in a saucepan for about 2-3 minutes. Deglaze with the pureed coconut milk mixture and simmer gently for about another 5-6 minutes. Halve the remaining bananas lengthwise, cut into chunks, and heat with the vegetables. Season to taste with salt and pepper.
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