Beetroot in banana curry sauce with Quinoa

You may think "what bananacurry"? But yes. 

The day before I was in the city and in a markethall - where I've never been before - was a little stand, selling foreign fruits you cannot usually by at the market. 
I was hesitating cause not knowing if its ethical buying food from far away, but they looked just too good.

Back at home - first I'd done was eating some of the fruits - the smelling they where "sending" was hard to resist. 

The bananas I kept for dinner I wanna try. 

Now it's up to you to decide whether to try the recipe and like it like I did or let it be. 

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Beetroot in banana curry sauce with Quinoa 

exotic 

4 servings 
45 min. 

Ingredients:
800 g pre-cooked, vacuumed beetroot
250 g quinoa 
700 ml vegetable broth
salt 
400 ml coconut milk  
3 ripe bananas 
1 walnut-sized piece of ginger 
1 Tbsp. lemon juice 
1 tsp curry powder 
1 Tbsp. sesame oil 
½ tsp black pepper 
allspice
1 bunch of spring onions 

Preparation:
In a sieve rinse quinoa well and boil with 500 ml vegetable broth at low temperatur for about 20 min and allow to swell for further 10 min. If applicable salt lightly. 

In another pan simmer coconut milk and remaining water for about 10 minutes at low heat. 

Peel banana and cut into 2 cm pieces. Peel ginger and grate finely. Puree both with lemon juice and add to the coconut milk. Season to taste with spicy curry, sesame oil, allspice, salt and pepper. 

Clean precooked beetroot and cut into quarters and cut into 1 cm wide columns. Give into the banana curry sauce and simmer for about 5 minutes. 

Meanwhile, clean, wash and cut spring onion into thin rings. Stir in the sauce. 

Serve quinoa with beetroot and banana curry sauce and serve sprinkled with green spring onion rings.