Best Banana Curry Food

BEST BANANA CURRY RECIPE

Steps:

• 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 ½ 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.

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.

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.

BANANA CURRY

Steps:

• Heat oil in nonstick pan until it is medium hot. Saute onion until it begins to brown; stir in curry, and cook 30 seconds more.
• Slice the bananas about 1/4 inch thick.
• Add the bananas, stock and currants to onion. Cook a couple of minutes longer, until bananas begin to soften.