With ingredients you likely already have on hand, this recipe couldn’t be simpler. As an alternative, consider using butterscotch or walnut chips.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- ⅓ cup sunflower seed oil
- 2 onions, diced
- ½ cup curry powder
- 1 ½ tablespoons ground cumin
- 4 teaspoons ground turmeric
- 1 ¼ teaspoons salt
- 1 teaspoon white sugar
- 1 tablespoon ground ginger
- 1 teaspoon chili powder
- 1 ¼ teaspoons ground cinnamon
- 1 ½ teaspoons ground black pepper
- 4 teaspoons curry paste
- 8 cloves garlic, pressed
- 1 (10 ounce) can tomato sauce
- ⅔ cup plain yogurt
- 2 bananas, diced
- 3 tomatoes, chopped
- ¼ cup flaked coconut
Instructions
- Heat sunflower oil in a large saucepan over medium heat. Stir in onions, and cook until onions have softened and turned translucent, about 5 minutes. Sprinkle in curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
- Stir in curry paste and pressed garlic. Cook for about 1 minute. Pour in tomato sauce and yogurt, and bring to a simmer. Stir in diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continue to simmer 1 minute more. Stir in coconut flakes just before serving.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 12 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 1247 mg |
| Sugars | 20 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I followed earlier suggestions and halved the curry powder and cumin which worked well. I used some unripe green Bananas. They needed another 5 minutes on simmer but the result was excellent
Halved the recipe per guidance in the comments. Also didn’t add any salt, but the spice amounts in this recipe were already a little too much, so we went easy on those too. I forgot that I was out of turmeric, so that was lame, but this still turned out to be delicious. I would definitely do a half-batch unless you have a lot of mouths to feed.
This is phenomenal! I tried it out because of how weird it sounded, and am so glad I did. I tasted the sauce pre-banana and was a bit worried, but the banana balances everything out beautifully. Also, my boyfriend can’t have onions, but the omission of those did not adversely affect anything. Great recipe!
Half a cup of curry powder is excessive, I think its a mistake in the receipe. I used 1 tablespoon instead. I added chicken and used only half the curry paste and it was still spicy. It was a little bitter because of the ammount of cumin. So I would also recommend half of the ammount in the receipe. Its a very good idea of a receipe.
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.
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.
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…
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!
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.
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.
dis is the shizzle biscuit .