Banana Curry with Chickpeas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g basmati
- 2 banana (s)
- 2 spring onion (s)
- 1 medium zucchini
- 200 g chickpeas
- 300 g tofu or chicken breast fillet
- 1 piece (s) ginger, the size a thumb
- 175 ml coconut milk
- 1 tablespoon sesame oil
- some soy sauce
- 1 teaspoon salt
- 1 pinch chilli flakes
- 2 tablespoon curry
- 1 teaspoon curry paste, green
- 1 teaspoon fish sauce
- Coriander green for decoration
Print Recipe
Pin Recipe Instructions
- Cook the basmati rice with twice the amount of salted water. Cut the spring onions into thin rings. Quarter the zucchini lengthways and cut into 5 mm wide pieces. Halve the bananas lengthways and also cut into slices. Peel the piece of ginger and chop it into very fine cubes. Cut the tofu into 1 x 1 cm cubes (cut the chicken breast fillet into bite-sized pieces). Drain the canned chickpeas.
- Heat a little oil in a pan, fry the tofu cubes, then set to medium temperature and let them brown on both sides for ten minutes each. Finally deglaze with a dash of soy sauce and let it boil down. Then add some sesame oil to the tofu, let it get hot and sweat the spring onions, zucchini and ginger.
- (With chicken breast fillet: sauté the spring onion rings and the ginger cubes in hot sesame oil and add the meat. Season with salt and pepper as desired. As soon as the meat is slightly brown, add the zucchini and fry.)
- As soon as the zucchini are translucent, add the chickpeas. Dust the vegetables with curry powder, stir in curry paste, sweat again briefly and then deglaze with coconut milk. Stir in the banana pieces and season everything with chilli flakes and fish sauce. Serve with basmati rice and sprinkled with a little coriander.
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