Vegan banana curry

Ingredients for 2 servings:

• 2 cans of coconut milk
• ½ pepper, fresh
• 4 cloves garlic
• ½ onion(s)
• 1 bell pepper(s), yellow
• ½ sweet potato(s)
• ½ broccoli
• 1 banana(s)
• 1 cup jasmine rice (coffee cup)
• Cashew nuts
• Spice mix, Indian
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simmer the rice with 2 cups of water and a pinch of salt over medium heat. Meanwhile, chop the onion, garlic, and chili peppers and sauté them over low heat in a large pan. Cut the broccoli and sweet potato into bite-sized pieces. Add the broccoli to the pan and fry briefly. Then add the sweet potatoes and coconut milk. Simmer over medium heat until the sweet potatoes and broccoli are tender enough (depending on your taste). Just before the end, add the diced bell peppers. Season with salt and Indian spices. The curry should remain white. Before serving, dice the banana and place it fresh on top of the curry. Tip: If you have cashews, you can also add a few. Serve with the rice.