Fruitful Vegetable Curry with Rice

Ingredients

• 1 onion
• 3 Tbsp plant oil
• 250 g long grain natural rice
• 500 ml vegetable broth
• 2 tsp Curry powder
• Salt
• Pepper (freshly ground)
• 800 g small zucchini
• 300 g heavy cream
• 1 tsp dried herbs de Provence
• 40 g almond flakes
• 2 large firm bananas
• 2 tbsp butter
• marjoram (for garnish)

Instructions

1. 1.

   Peel the onion, finely dice it and sauté in 1 tbsp oil in a pot until translucent. Add the rice, stir to toast, then pour in the vegetable broth and season with curry powder, salt, and pepper. Cover and simmer on low heat for about 30 minutes until the rice is cooked.

2. 2.

   Wash and trim the zucchini, slice into 0.5 cm thick rounds, and fry them in the remaining oil in batches from both sides. Pour in the cream, season with salt, pepper, and dried herbs, then let it gently simmer covered for about 8 minutes.

3. 3.

   Toast the almond flakes in a dry pan until golden.

4. 4.

   Peel the bananas, slice them, and quickly sauté in hot butter.

5. 5.

   Fold the toasted almonds and banana slices into the rice, arrange the zucchini on top, and serve garnished with marjoram.