An unusual sweet non-spicy curry
30 min
Ingredients:
- 5 bananas (underripe to just ripe)
- 1 onion, chopped
- 1 heaped tsp of curry paste (Korma or similar)
- 400 ml can of coconut milk
- vegetable oil
- a handful of chopped coriander
Instructions:
Slice bananas thickly (~2 cm) and fry in vegetable oil until golden. Remove to a plate with kitchen towel.
In the same pan, fry the onions until soft, and then add the curry paste, half the can of coconut milk and mix well.
Add the bananas back to the pan and simmer for 10-15 min. Then, add the remaining coconut milk and allow the sauce to thicken for another 5 min.
Serve sprinkled with coriander leaves and rice or indian bread (peshwari naan is our favourite!).
TIP: Underripe bananas hold together better during cooking, but just ripe have more flavour, so choose as to your preference.
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