Time 25m Yield 5 serving(s) Number Of Ingredients 10 Steps:
Heat oil in a non stick heavy base skillet. Add salt, red pepper powder and turmeric powder. Immediately add bananas and saute for about 2-3 minutes. Let bananas go brown on the edges. Add puree and fresh lemon juice. Add 1/2 cup water and cover tightly. Bring to a boil and let it simmer on medium heat for 10 minutes. Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.
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
More about “green banana curry recipes”
Time 55m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk. You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy. Blend until very smooth. In a pan, combine onion and sweet potato with the herb/coconut mixture. Bring to a boil and simmer until the sweet potato has softened a little. Add the zucchini baby corn, and cook for 10 minutes. Add the broccoli, green beans and snow peas and season to taste. Cook until the greens are bright green (about 4 minutes). Serve over rice.
