Login
1.
Rinse the rice and cook in a rice cooker with little salt according to instructions (2025 minutes) or prepare on the stove.
2.
Slice the onions into thin rings. Rinse the chickpeas. Peel the carrots and cut into thin slices. Heat 3 tbsp rapeseed oil in a pot, add onions and garlic and sauté.
3.
Add tomato purée, curry powder and spices and sauté while stirring constantly. Add pelati, peanut butter and about 200 ml water and bring to a boil. Reduce heat and simmer on medium for at least 1 hour, adding water if necessary.
4.
After about half the cooking time add the chickpeas. Finally season generously with salt, pepper and some garam masala.
5.
Peel and slice the bananas, fry them sharply in a little rapeseed oil and mix into the stew. Let simmer together briefly.
6.
Serve the rice with the banana-peanut curry, top with plenty of coriander and sprinkle roasted salted peanuts over it.
