Summary

Ingredients

• 2 banana (s)
• 2 onions)
• 1 large leek stick (s) or 2 small sticks
• 50 g cashew nuts
• 2 tablespoon sour cream
• 1 teaspoon curry powder
• 0.5 teaspoon ½ turmeric
• 30 g clarified butter
• salt and pepper
• Chili powder
• vegetable broth
• 1 cup water

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Instructions

1. Roast the cashew nuts in a pan without fat, then set aside.
2. Peel the bananas and cut into thick slices at an angle. Peel the onions and cut them into not too large cubes. Wash the leek, quarter it and also cut it into small pieces.
3. Heat the clarified butter in the pan and put in the bananas, cut into thick, diagonal slices. Let the color take on both sides, remove and set aside.
4. Now add the curry powder, turmeric and onions to the pan. Fry briefly without browning. Then add the leek. Salt and fry for approx. 3 minutes, turning several times, then add the sour cream and pour in a cup of water. Cover and cook for another 6-8 minutes. Season with the spices again, possibly use a little vegetable stock for it.
5. Finally, carefully fold in the bananas and let everything get well hot - without boiling.
6. Arrange and serve on plates, sprinkle with cashew nuts on the table.
7. Rice goes particularly well with it.