Summary

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

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Instructions

1. 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.
2. A fresh, green leaf salad goes well with it.