Recipe by kidcharlemagne
"This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations. Serve with basmati rice."
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sunflower seed oil
1 1/2 tablespoons
1 1/4 teaspoons
1 1/4 teaspoons
1 1/2 teaspoons
ground black pepper
1 (10 ounce) can
try adding garam masala and cayenne pepper, mmmmm. Super yummy! i used raisins instead of coconut and used a whole banana, i served it on top of oatmeal for a slap in the face breakfast. And i made it for one, but was able to get 2 servings out of it, woot, woot!
A pretty decent starting point. I had to halve the recipe because it makes a whole lot (it still made a lot, even halved) and used canned tomatoes instead of diced fresh. The end result was hot but not as flavorful as I'd like. I tried to tweak the spices to suit my taste a little more, but something seems missing... the idea of a banana curry recipe is good, but I'm not quite sure this is the one.
dis is the shizzle biscuit .
Very good! I replaced the yogurt with coconut milk, used tomato sauce instead of chopped tomatoes, added broccoli and shrimp, and halved most of the spices (1/2 cup of curry powder plus 4 teaspoon of turmeric would have been way too much.) It ended up being a great, creamy sauce that went wonderfully on red rice. I also took the advice of another review and halved the whole recipe (2 servings instead of 4,) which was spot on.
This is phenomenal! I tried it out because of how weird it sounded, and am so glad I did. I tasted the sauce pre-banana and was a bit worried, but the banana balances everything out beautifully. Also, my boyfriend can't have onions, but the omission of those did not adversely affect anything. Great recipe!
I halved the recipe and it still made about 6 servings (I served over rice). I subbed coconut oil for sunflower and coconut milk for yogurt. I think this recipe has a lot of potential to be a 5 star recipe, it just needs a few tweaks. Next time, I will try using coconut milk and yogurt like a couple of the other reviewers did... and possibly less curry paste and some garam masala in its place.
This is absolutely delicious, but it lacks texture. I like my curries over rice, so I did the same thing as another reviewer and added a can of coconut milk and served it over some rice. Even then, it still needs a little something. Next time, I am going to try adding some tofu or chicken for a little more textural interest.
Rich and flavorful. Made verbatim. Mild to Medium spice level depending on your personal heat tolerance. I wouldn't sit down and eat a platter of it like a 5-star dish, but as a member of a medley, family-style dinner, it is very good. We originally garnished per the illustration - a banana slice with some coconut. On the second serving, we garnished more liberally with bananas (three angled slices per serving)and it made a positive impact. Food for thought...
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Banana Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
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