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
Bananas – Carrots – Curry
Bananas – Carrots – Curry

Instructions

  1. Cook the basmati rice according to the instructions on the packet.
  2. 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.
  3. 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.
  4. Of course, you can add nuts or meat as you like.

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