Time 30m Number Of Ingredients 12 Steps:
Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan. Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes. Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth. Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.
Time 40m Yield 4 Number Of Ingredients 18 Steps:
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. 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.
Time 11m Yield 2-4 serving(s) Number Of Ingredients 4 Steps:
In heavy skillet, such as cast iron, melt butter over medium to medium high heat. Add bananas cut or broken into 2" pieces. Cook 2 to 4 minutes. Carefully turn. Sprinkle with brown sugar and curry powder. Cook 2 to 4 minutes. The bananas should be soft and warmed through, and there should be a sauce in the bottom. Don’t overcrowd the pan; you need to be able to turn the banana pieces without mashing them..
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Melt the butter in a pan over medium low heat. Add the bananas, rum, curry, cinnamon and 2 tablespoons of honey. Cover the pan for about 10 minutes. Remove from the heat. Next, mix the mascarpone and whipped egg white in a large bowl. Add the remaining 2 tablespoons of honey and the rum-soaked raisins. Combine with the curried bananas, and top with pecans.
Time 35m Yield Serves 1 Number Of Ingredients 8 Steps:
In a deep frying pan heat the oil and fry the banana until lightly browned on each side. Set aside on a plate lined with kitchen paper. Lower the heat and stir in the onion for 10 minutes, or until soft. Add the peanuts, banana and curry paste with half the coconut milk and stir well. Cook on a low heat for 10 minutes. Season to taste. Pour in the rest of the coconut milk and simmer until the banana starts to break down. Sprinkle with the coriander and a squeeze of the lime. Serve with brown rice or indian bread and ENJOY
Time 35m Yield 2 cups, 4 serving(s) Number Of Ingredients 10 Steps:
In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Add banana slices to pan and cook for 1 minute. Add curry powder and cook for 1 minute, stirring banana and onion together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream, mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.).
