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.
2 tbsp olive oil
Knob of butter
Bunch of fresh coriander
2 inch piece of fresh ginger
3 garlic cloves
1 fresh red chilli
2 tbsp Garam masala
500ml vegetable stock
75g ground almonds
5 chicken thighs
200ml natural yoghurt
- Peel the ginger and garlic and put it in a blender with the coriander and chilli then blitz.
- Peel and finely chop the carrots and onions.
- 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
- Chop the butternut squash into roughy 2cm cubes and add to the pan towards the end of the 8 minutes.
- Once the veggies have softened add the Garam masala and stir it through the veggies coating them nicely.
- Add the vegetable stock and ground almonds to the pan and bring to the boil.
- Chop the chicken thighs and add to the pan then reduce the heat, cover and simmer for about 30 minutes.
- In a bowl mix the cornflour into the yoghurt.
- Once the chicken is cooked through add the yoghurt and cornflour mix to the pan and stir it through to thicken.
- 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.
The above recipe serves 6 and approximate nutritional info for one serving is as follows:
Dietary fibre: 4g
The bananas also make this recipe a good source of potassium and the almonds provide a good source of vitamin E.