TOMAMI BANANA TOMATO RAGOUT

Ketchup

vegan

main course

easy

Klaus Breinig

INGREDIENTS FOR 4 PERSONS

5 ripe bananas, peeled, halved lengthways, cut into large pieces
1 cup liquid vegetable stock
1 tbsp coriander
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp fenugreek seeds soaked in water
4 tbsp red onions, diced
3-4 tomatoes, pitted, diced
Sea salt
2-3 tbsp ghee (butter fat)
150 ml TOMAMI Ketchup

INSTRUCTIONS

Mix the vegetable stock, coriander, cumin and turmeric in a bowl. Heat the ghee in a saucepan and lightly toast the fenugreek seeds, add the onion cubes and fry until they turn glassy. Add the tomatoes, 150 ml TOMAMI Ketchup and the soaked spice mixture and let everything simmer for about 3 minutes. Put the banana pieces in the pot and mix with the spice mixture and allow to simmer for a short time (the bananas should not overcook). Season with a little salt and a little curry if so desired.

Preparation time: approx. 40 minutes

A recipe by Klaus Breinig.