Bananas – Carrots – Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g basmati
- 2 carrot (s)
- 250 ml vegetable stock
- 2 banana (s)
- 1 ½ bunch spring onion (s)
- 150 g sour cream
- 2 tablespoon curry
- 1 tablespoon sugar
- 1 ½ cup water
- 2 tablespoon lemon juice
- salt and pepper
- Butter or olive oil
Print Recipe
Pin Recipe Instructions
- Cook the basmati rice according to the instructions on the packet.
- In the meantime, clean the carrots and cut them into slices. Cook in the vegetable broth until al dente, 1/2 teaspoon butter or olive oil can be added to taste. Mix the sour cream with lemon juice, water, curry, sugar, salt and pepper. Clean, wash and cut the spring onions into rings. Cut the bananas into slices.
- Heat the fat in a saucepan, add the spring onions and fry the bananas briefly. Add the carrots (without the broth) and simmer with the curry sauce for about 2 minutes - until everything is hot. Serve with the rice.
- Of course, you can add nuts or meat as you like.
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