John Myers
Ingredients for 2 servings:
- 1 cup basmati rice
- 3 banana(s), ripe
- 1 cup cream, semi-skimmed cream or vegan cream substitute
- 1 tbsp curry paste
- 1 tsp curry powder
- 100 g almonds, slivered or chopped
- 1 pinch of garlic, fresh or powdered
- e.g. chili powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
easy to adapt to vegan
Prepare the rice according to the package instructions. Peel the bananas and slice them into slices about the thickness of your finger. Bring the cream and two bananas to a boil and simmer until the sauce becomes thick. I usually use semi-skimmed cream with 15% fat, but full-fat cream or boil-proof, vegan cream also works. Coconut milk makes it even fruitier. Season the sauce generously with curry. I like to use curry paste from the Asian store with a little curry powder. Season with garlic or chili to taste. If you don’t use curry paste, you should add a little salt, which is already plentiful in the paste. Then add the almonds and, just before serving, add the last sliced banana. The pieces shouldn’t overcook. This is a delicious, quick everyday dish that can be adapted in many ways. We currently eat it with 3-4 bananas for 2 adults + 1 child.
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