For the Kernige Curry Weißkohl-Pfanne, dice the white cabbage, carrots and onions.
Heat 1-2 tablespoons of fat in a pan and fry the onion and peanuts in it. Sprinkle 1-2 tbsp curry, let it sweat and pour 300 ml water. Stir in broth. Cover and cook for 10 minutes.
Heat 1-2 tbsp. fat in a frying pan. Peel bananas and cut in half crosswise. Cut halves in half again lengthwise and fry briefly in hot fat, turning. Mix starch and a little water until smooth and pour into the cabbage pan while stirring. Let simmer for 1-2 minutes. Remove pan from heat and stir in yogurt. Season with salt and pepper and serve with bananas.
Sprinkle the Kernige Curry Weißkohl-Pfanne with parsley and serve.