Vegan Banana Curry Food

BEST BANANA CURRY RECIPE

BEST Banana Curry Recipe image

Banana curry might sound a little strange, but it's delicious. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They're cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.

Provided by Kristen Stevens

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

2 tablespoons coconut oil (divided)
4 ripe bananas (cut into ½-inch pieces)
1 medium onion (chopped)
4 cloves garlic (chopped)
2 inch piece of ginger (chopped)
15 ounce can coconut milk
2 tablespoons curry powder
1 teaspoon sea salt
4 cups chopped cauliflower
1 medium sweet potato (chopped)
19 ounce can chickpeas
Cilantro (to serve)

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.

Nutrition Facts : ServingSize 1 ½ cups, Calories 433 kcal, Sugar 16 g, Sodium 705 mg, Fat 25 g, SaturatedFat 20 g, Carbohydrate 49 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g

VEGAN BANANA CURRY

Vegan Banana Curry image

This recipe was published in the Toronto Star in January and is the creation of chef Stephen Hobson from the Rivoli. I haven't tried it yet, but it looks delicious. Tips: serve over jasmine rice. Use ripe but firm bananas. Madras curry is a milder version - it can be found, along with palm sugar, in Indian supermarkets if you can't find them elsewhere.

Provided by nimsy

Categories Curries

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 21

Ingredients

1 stalk lemongrass
3 fresh lime leaves, torn
3 shallots, chopped
1 large garlic clove, minded
1 teaspoon minced gingerroot
2 tablespoons Madras curry powder
1/4 cup light soy sauce
2 (400 ml) cans coconut milk
1/4 cup lemon juice
2 tablespoons palm sugar
2 large bananas, cut in 1/2 inch round
1 tablespoon fennel seed
1/2 zucchini, diced
1 red bell pepper, diced
1/4 head broccoli (florets of)
1/4 head cauliflower (florets of)
1 stalk celery, diced
1/2 cup diced firm tofu
salt and pepper
sliced banana (to garnish) (optional)
shredded coconut (to garnish) (optional)

Steps:

Discard all but lower 2-1/2 inches lemongrass. Peel and discard outer layer. Chop remaining lemongrass. Add to mini food processor with lime leafs, shallots, garlic and ginger. Grind well.
Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat.
Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium.
Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.

Nutrition Facts : Calories 287.4, Fat 22.6, SaturatedFat 19.4, Sodium 547.2, Carbohydrate 21.3, Fiber 3.2, Sugar 9.4, Protein 5.8

GREEN BANANA CURRY

Green banana curry image

A mild, creamy, vegetarian curry. Use fairtrade bananas to do your bit.

Provided by e_leachums

Time 35m

Yield Serves 1

Number Of Ingredients 8

Ingredients

1 large green banana, peeled and sliced
1/2 tbsp olive oil
25g red onion, peeled and finely sliced
1 tsp curry paste (I used pataks tikka massala)
100ml reduced fat coconut milk
25g raw blanched peanuts
fresh coriander, to serve
lime wedge, to serve

Steps:

In a deep frying pan heat the oil and fry the banana until lightly browned on each side. Set aside on a plate lined with kitchen paper.
Lower the heat and stir in the onion for 10 minutes, or until soft. Add the peanuts, banana and curry paste with half the coconut milk and stir well. Cook on a low heat for 10 minutes. Season to taste.
Pour in the rest of the coconut milk and simmer until the banana starts to break down.
Sprinkle with the coriander and a squeeze of the lime. Serve with brown rice or indian bread and ENJOY

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Category Curry

Vegan Banana Curry Food

BEST BANANA CURRY RECIPE

Banana curry might sound a little strange, but it's delicious. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They're cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.

VEGAN BANANA CURRY

GREEN BANANA CURRY

A mild, creamy, vegetarian curry. Use fairtrade bananas to do your bit.

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