Banana Curry Vegetarian Food

SPICY BANANA CURRY

Steps:

• Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
• Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.

CAULIFLOWER AND BANANA PEEL CURRY

Steps:

• Bring a large pot of water to a full boil.
• Put the banana peels in a medium-large heatproof bowl. Pour in enough of the boiling water to cover, reserving the rest for cooking the cauliflower.
• Add the cauliflower florets and leaves to the pot and boil for 5 to 7 minutes, or until fork tender.
• While the cauliflower cooks, gently stir 1/2 teaspoon each turmeric and fine salt into the bowl with the soaking banana peels. Let sit until they've softened up and are cool enough to handle, around 30 minutes.
• Meanwhile, once the cauliflower is tender, drain it into a colander in the sink; set aside while the banana peels cool and you make the curry paste.
• Prepare the curry paste: Place the shallots, ginger and chile into a 4-cup liquid measuring cup or wide jar that accommodates an immersion blender.
• Using the flat side of a heavy knife, bruise the garlic to help remove the skins, then add the peeled cloves to the measuring cup followed by the cilantro stems, cinnamon and remaining 3/4 teaspoon turmeric. Use the immersion blender to turn everything into a paste. (Be patient: At first you'll never think it's going to happen, but after a while, everything will obligingly turn into a vibrantly colored mush.)
• Drain the banana skins, squeezing out any excess liquid, and either chop them into slightly smaller-than-bite-size pieces, or take a fork and, with the interior of the banana skins facing you, press the tines into the top and push all the way down so that you have long, thin strips.
• Heat the vegetable oil in a wok or medium skillet over medium-low. When the oil is hot, add the curry paste and fry for 7 minutes, stirring most - if not quite all - of the time. As it cooks, the paste will seem to condense and tighten; it will also lose its cheery brightness.
• Stir in the tomato paste and cook, stirring, for 3 minutes. Add the coconut milk, lemon juice, sugar and flaky salt. Whisk to combine, scraping the browned curry from the bottom of the pan. Cook, uncovered, for 5 minutes, letting it bubble, reduce and thicken a little.
• Add the banana skins to the pan, lower the heat and bring to a simmer for another 10 minutes, or until the sauce has thickened and the banana skins are soft. Tip in the cauliflower florets and leaves and cook until they're hot all the way through.
• Taste and adjust for salt as needed. Scatter the reserved chopped cilantro leaves over the curry and serve with rice or flatbread, if desired.

BANANA CURRY. (VEGETARIAN.)

Steps:

• Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
• Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
• Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
• Serve on a bed of rice, garnished with the hard boild eggs.

BANANA TOFU CURRY

Steps:

• Use bananas that are ripe but not mushy.
• Saute the onion in a bit of white wine.
• Heat the coconut milk over a medium-high flame.
• Add the spices, coconut, and raisins and stir thoroughly.
• Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they don't disintegrate.) Add the tofu, and milk as needed to thin out the sauce.
• As soon as the tofu is hot this is ready to serve.
• Heating and stirring beyond that point can turn this into a tasty mush.
• Serve with basmati rice, with a side of nuts, raisins, and chutney.

BANANA CURRY

Steps:

• Heat vegetable stock in pan, add half the curry paste and half of the bananas.
• Toss until coated and remove from the pan, pour over the lime juice.
• Add remaining curry paste and onions into the pan. Cook until onions are soft. Add the chicken and cook until golden brown. Stir in the vegetables, water and stock powder.
• Add coconut cream and simmer until just thickened.
• Add banana mixture. Mix through the remaining bananas and allow to heat through.
• Sprinkle with the basil and serve with rice.

BANANA CURRY (BERMUDA, CARIBBEAN)

Steps:

• Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
• Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
• Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
• Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
• *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.