Curry rice with fried banana

Name: Curry rice with fried banana
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Rods Leek (approx. 500 g); 1-2 Garlic cloves; 4 TABLESPOONS butter/margarine; 2 TABLESPOONS Curry; 400 g Long grain rice; 4 TABLESPOONS roasted peanuts; 2 TABLESPOONS Vegetable broth (instant); 1-2 stem(s) fresh mint or parsley; 150 g clotted cream; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 4 small bananas

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Rods Leek (approx. 500 g)
1-2 Garlic cloves
4 TABLESPOONS butter/margarine
2 TABLESPOONS Curry
400 g Long grain rice
4 TABLESPOONS roasted peanuts
2 TABLESPOONS Vegetable broth (instant)
1-2 stem(s) fresh mint or parsley
150 g clotted cream
7-10 Tbsp grated rind of 1/2 untreated lemon
1-2 TEASPOONS Lemon juice
7-10 Tbsp salt, white pepper
4 small bananas

Directions

1
Clean, wash and cut the leek into rings. Peel and chop the garlic. Heat 2 tablespoons of fat in a saucepan. Sauté garlic and curry in it. Add rice, leek and peanuts and sweat everything for 2-3 minutes. Add 3/4 l water. Bring to the boil, stir in broth. Cover and let it swell at low heat for about 20 minutes
2
Wash mint or parsley and chop except for something to garnish. Mix sour cream, mint, lemon peel and juice. Season to taste with salt and pepper
3
Peel the bananas and cut them lengthwise. Heat 2 tablespoons of fat in a frying pan. Fry the bananas for 2-3 minutes, turning them until golden brown. Arrange curry rice and bananas. Pour a little mint cream on top and garnish with the remaining mint. Add the rest of the mint cream