Spicy Banana Curry

Spicy Banana Curry

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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Ingredients

40 m servings 417 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

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 ...

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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 ...

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 m...

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 teasp...

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 ...

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....

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 ...

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 medl...

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