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Make the perfect banana curry with our stress-free and much loved recipe. It’s so easy you can’t go wrong - from pan to plate in minutes!
Servings 2 people
- 4-5 banana (as green as possible so they stay nice and firm when cooking)
- 2 tbsp ghee (or oil or butter)
- 1 tsp cumin
- 1 tsp ginger powder
- ¼ tsp red chili powder
- 1 tsp cinnamon
- 1 tsp turmeric
- 3 tbsp water
- ⅔ cup cream (⅔ cup = 150g)
- Salt to taste
- ½ cup brown rice (or poppadoms)
Cook rice according to packet instructions.
Peel and slice the bananas about ½ cm thick.
Heat up the oil (or ghee or butter) in a pan, and add the cumin. Let it fry a little.
When the cumin has fried for a couple of minutes, add everything else to the pan and stir gently. That's the ginger, chili powder, cinnamon, water, turmeric. Do it gently so you don't mash the bananas too much.
Cook for about three minutes, then add the cream and salt. Give another stir and let it heat through. Done!
We love curry! We have an amazing vegan chickpea curry right here, and a Pakistani-style cauliflower curry over here. If you’re look for something a bit different, there’s a Thai green curry right here.
Please note that the nutritional information does not include rice or poppadoms.
Calories: 630kcal | Carbohydrates: 59g | Protein: 5g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 147mg | Sodium: 42mg | Potassium: 950mg | Fiber: 7g | Sugar: 29g | Vitamin A: 1417IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 2mg