Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 tablespoon butter or rapeseed oil
- 2 tablespoon curry powder, mild
- 160 g brown rice
- 0.5 liter ½ vegetable stock
- 1 piece (s) ginger root, finely diced
- Cumin, whole
- 120 g raisins
- 2 medium peppers, red and green, diced
- 2 banana (s), sliced
- 50 g cashew nuts, natural, rouhly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pan the rice and curry in butter / oil, pour the stock over them and cook the rice. Roast the ginger and cumin in butter / oil, add the remaining ingredients except the bananas, sauté briefly until soft, add the rice, then fold in the sliced bananas and warm them up briefly, season with salt and pepper to taste.
- A fresh, green leaf salad goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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