Spicy Banana Curry Recipe - Allrecipes.com
Spicy Banana Curry Recipe
  • READY IN 40 mins

Spicy Banana Curry

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2009

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!

 
Most Helpful Critical Review
Aug 25, 2009

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.

 

8 Ratings

Jun 04, 2009

dis is the shizzle biscuit .

 
Oct 28, 2009

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.

 
Jul 27, 2014

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.

 
Jul 07, 2013

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.

 
Oct 12, 2012

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...

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 11.5 g
  • 46%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 1247 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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