Creamy banana curry
Curry with banana and rice is a true childhood memory for me: sweet, spicy, and simply incredibly delicious. I loved this combination even as a child, and it's still with me today. Sautéing the bananas gives them a slightly caramelized flavor that harmonizes wonderfully with the creamy coconut sauce.
Ingredients · Servings 2
- 2 bananas
- 2 tablespoons curry powder
- 240g canned chickpeas (drained)
- 400 ml coconut milk
- 1 onion
- 1 clove of garlic
- 10 g ginger
- 150g cherry tomatoes
- 120 g sugar snap peas
- 1 lime
- Oil (for frying)
- Basmati rice (cooked, ready to serve)
- Salt
Method · 25 min
- Peel the onion, garlic, and ginger. Finely chop or grate the garlic and ginger, and finely dice the onion. Slice the bananas into rounds about 1.5–2 cm thick. Drain the chickpeas. Heat the oil in a large frying pan over medium-high heat. Fry the banana slices for about 2–3 minutes per side until golden brown and easily released from the pan. Reduce the heat slightly, sprinkle half of the curry powder over the bananas, and toss for about 20–30 seconds until fragrant. Season with salt, remove from the pan, and set aside.
- Add a little more oil to the pan used previously and sauté the onion for about 2–3 minutes until translucent, then add the ginger and garlic and cook briefly. Deglaze with coconut milk, stir in the chickpeas and two-thirds of the bananas. Simmer gently for about 5 minutes. Add the cherry tomatoes and snow peas and simmer for another 3–4 minutes. Season to taste with salt, the remaining curry powder, and lime juice.
- Serve the banana curry with cooked basmati rice and top with the reserved banana slices.
