Banana Curry Recipe

Now that was a delicious dinner!

With little work on at the moment I’ve become a bit of a house-husband so I’m doing my best to rustle up some new and different dishes for dinner. So, today after a quick run (3x 3 minute hill reps) doing the house-husband chores that I do each day such as cleaning, tidying, dusting, vacuuming and the laundry, a little bit of computer work and a very hard turbo trainer session I decided to experiment in the kitchen.

It’s always a bit of a risk experimenting as you never quite know what it will turn out like. I wasn’t following a recipe but instead I planned to combine a few ideas that I had seen here and there along with the usual things I do when making a curry. However, the fact that I had decided to make a banana curry made it all the more exciting, especially as Anna doesn’t like bananas! I was going to try it out without telling her that it had bananas in it but in the end I let it slip. I only came across the idea when looking for savoury banana dishes and thought that adding bananas to a curry sounded interesting, so here’s my spin on the idea.

It’s a very mild Korma style curry that was easy to make, has a lovely smooth texture and sweet fruity taste. Anna enjoyed it despite the bananas and I thought it was delicious. I made a lovely refreshing apple and lime raita to go with it and will share the recipe for this soon too. I also made some huge naan breads as well, plain ones for Anna and Morgan an a lovely peshwari naan for me – although I’m sure I could really have made 6 of them rather than the three huge ones we had. So if you fancy giving Banana Korma a go here’s the recipe, you can of course use different quantities of vegetables or adjust the spices and chilli to suit your tastes, as with most curries almost anything goes really.

Ingredients

2 tbsp olive oil
Knob of butter
2 onions
2 carrots
Bunch of fresh coriander
2 inch piece of fresh ginger
3 garlic cloves
1 fresh red chilli
Butternut squash
2 tbsp Garam masala
500ml vegetable stock
75g ground almonds
5 chicken thighs
200ml natural yoghurt
2tsp cornflour
2 bananas

Method

  1. Peel the ginger and garlic and put it in a blender with the coriander and chilli then blitz.
  2. Peel and finely chop the carrots and onions.
  3. Heat the olive oil and butter in a large pan then add the carrots, onions and blitzed ginger, garlic, chilli and coriander to the pan and fry gently, stirring regularly for about 8 minutes until the onions have softened
  4. Chop the butternut squash into roughy 2cm cubes and add to the pan towards the end of the 8 minutes.
  5. Once the veggies have softened add the Garam masala and stir it through the veggies coating them nicely.
  6. Add the vegetable stock and ground almonds to the pan and bring to the boil.
  7. Chop the chicken thighs and add to the pan then reduce the heat, cover and simmer for about 30 minutes.
  8. In a bowl mix the cornflour into the yoghurt.
  9. Once the chicken is cooked through add the yoghurt and cornflour mix to the pan and stir it through to thicken.
  10. Peel and thinly slice the bananas then add them to the pan and cook for a few more minutes.

And that’s it, serve with basmati rice, naan breads and the apple and lime raita (I’ll add a recipe for this later). It really is delicious and the bananas certainly add a level of flavour. Let me know if you try it and what you think of it.

Nutritional Info

The above recipe serves 6 and approximate nutritional info for one serving is as follows:
Calories: 410kcal
Carbohydrates: 28g
Sugars: 12g
Dietary fibre: 4g
Protein: 28g
Fat: 21g

The bananas also make this recipe a good source of potassium and the almonds provide a good source of vitamin E.

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Alan Cole

Alan is a Freelance Website Designer, Sports & Exercise Science Lab Technician and full time Dad & husband with far too many hobbies: Triathlete, Swimming, Cycling, Running, MTBing, Surfing, Windsurfing, SUPing, Gardening, Photography.... The list goes on.

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