Curry rice with fried bananas

Ingredients

Directions

1. 1

   Clean the leek, wash it and cut it into fine rings. Peel garlic and press it through a garlic press. Heat 25 g fat in a saucepan, sauté the leek and 40 g peanuts while stirring. Add garlic, curry and rice and continue to steam for 2-3 minutes. Pour in broth and bring everything briefly to the boil.

2. 2

   Cover and let it swell at low heat for about 20 minutes. Meanwhile, wash mint, dab dry, pluck leaves from the stalks and chop except for a little bit for garnishing. Mix sour cream, mint, lemon juice and zest. Season to taste with salt and pepper. Peel and halve the bananas and cut the halves lengthwise. Heat the remaining fat in a pan and fry the bananas carefully while turning them for 2-3 minutes. Put the rice on a plate and arrange the bananas on top. Pour some mint sauce over the bananas and sprinkle with remaining peanuts. Serve garnished with mint.

3. 3

   Peel and halve the bananas and cut the halves lengthwise. Heat the remaining fat in a pan and fry the bananas carefully while turning them for 2-3 minutes. Put the rice on a plate and arrange the bananas on top. Pour some mint sauce over the bananas and sprinkle with remaining peanuts. Serve garnished with mint. Add the rest of the sauce extra

4. 4

   Preparation approx. 40 minutes. Per person approx. 2680 kJ/ 640 kcal. E: 14 g, F: 23 g, KH: 95 g