The Foodist: BEST BANANA CURRY RECIPE
We decided this is one of the finer curry dishes weâve had. Itâs more a stew than a sauce though, so Iâll partially soften the veggies up front next time (otherwise it wonât be 15min to soften the potatoes like it says). I added more coconut milk. Also added cashews and another sweet potato because I didnât have cauliflower. Iâm not a big fan of chick peas; Jim likes them.
However I wasnât offended by them in this dish. He doesnât like fresh cilantro, so I added a little cilantro soup base, which he finds tasty.
This is more filling than you might guess. And I didnât miss meat with this dish. Anyway we recommend you give it a try.
[Edit – Jim here! This was gone so fast there wasn’t time for “food porn” photos. I staged one. This is terrible, but the food is delightful – Jimmy B]
* PREP TIME: 15 MINS
* COOK TIME: 15 MINS
* TOTAL TIME: 30 MINUTES
* YIELD: 6 SERVINGS 1X
Banana curry might sound a little strange, but itâs delicious. Thick banana slices are sautÃ©ed with coconut oil until extra sweet and caramelized. Theyâre cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.
- 2 tablespoons coconut oil, divided
- 4 ripe bananas, cut into Â½-inch pieces
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 2-inch piece of ginger, chopped
- 1 15-ounce can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon sea salt
- 4 cups chopped cauliflower
- 1 medium sweet potato, chopped
- 1 19-ounce can chickpeas
- Cilantro, to serve
- Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
- Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
- Transfer the onion mix to your blender. Add Â½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
- Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes.
- Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.
- PREP TIME: 15 MINS
- COOK TIME: 15 MINS
- TOTAL TIME: 30 MINUTES
- YIELD: 6 SERVINGS