Banana Curry
Banana curry turns slightly unripe bananas into a mild, creamy side dish that holds its shape in the pan. Firm fruit matters here, because it stays tender instead of collapsing into mush. Butter-bloomed cumin and turmeric give the sauce its base, while milk, cream and lemon keep it gentle and slightly tart. It takes very little effort and suits anyone who wants a vegetable curry without a long ingredient list.
Instructions
Cut the bananas into slices about 2 cm thick and put them in a bowl.
Pour in the milk and double cream, then add the garam masala or curry powder, the chile powder, the lemon juice and a little salt. Stir gently so the slices are coated.
Melt the butter in a pan over medium-low heat. Add the cumin seeds and turmeric and cook for a couple of minutes, until the spices smell fragrant.
Tip the bananas and all of their sauce into the pan.
Cook over a gentle flame until the bananas are tender. The time depends on how ripe they are, so check often and take the pan off the heat before the slices fall apart.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
