Ingredients
For 4 servings
- 2 packs Luya Organic Chunks Simply Natural (2x 175g)
- 100g sliced almonds
- A little frying butter or neutral oil
- 30 g butter
- 15 g curry powder (= 3.5 level tablespoons)
- 15 g flour (= 3.5 level tablespoons)
- 2.2 dl cold milk
- 2.2 dl cold water
- Salt & black pepper
- A little cinnamon powder
- 1 tin of pineapple slices, including syrup
- 1 tin of peach halves, including syrup
- 1.5 dl single cream
- 2 bananas, sliced, optional
- 300 g dry rice, prepared according to pack instructions
Preparation
1. Preheat the oven to 180 degrees top/bottom heat, toast the sliced almonds in a frying pan without fat until they are golden brown.
2. If desired, chop the Luya chunks up a little, fry in the same pan in a little clarified butter, then spread on a baking tray lined with baking paper and bake in the centre of the oven for 10 minutes.
3. Melt the butter in the same frying pan, add 15 g curry and 15 g flour and fry, stirring occasionally, until bubbles form. Allow the mixture to bubble for 20 seconds, then deglaze with milk and water.
4. Bring to the boil, stirring constantly with a whisk, then lower the heat, stir in the salt, pepper, cinnamon powder and more curry powder if desired.
5. Allow the sauce to thicken over a low heat for approx. 10 minutes, stirring occasionally. Add ¾ of the syrup from the pineapple tin and ¾ of the syrup from the peach tin plus single cream. Stir in the Luya and simmer everything together for 10 minutes. Flavour with more syrup or spices.
6. Serve with dried rice, optional bananas & dried fruit, sprinkle the finished dish with flaked almonds.
