Summary

Ingredients

• 4 large carrot (s)
• 2 banana (s)
• 200 ml sweet cream
• 2 teaspoons curry powder
• 1 teaspoon vegetable stock
• 1 teaspoon honey
• 250 g rice (frarant rice or basmati)
• some butter
• possibly cayenne pepper

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Instructions

1. Cook the rice according to the instructions on the packet and let it soak with a little butter.
2. In the meantime, peel 4 carrots, cut into slices and sauté in melted butter. Add curry powder and sauté briefly (depending on the taste and heat of your curry mixture, of course, more or less). Deglaze with the cream. Let the carrots simmer a little. Peel and dice the bananas and add them (attention: the longer the bananas are cooked and the more ripe they are, the more they overcook). Meanwhile I add one right at the beginning and one at the end, then there are still pieces of it available. Season to taste with salt, pepper, vegetable stock, honey and possibly cayenne pepper.
3. Arrange on plates and serve with the rice.
4. Tip: I recently added the rest of an apple, which also tasted great.