Green Banana Curry

Ever see large green bananas (plantains) in the grocer and wonder how to cook them? Wonder no more. You can slice them thinly and bake them into chips in the oven on a low heat. Or you can make this tasty curry.

Suitable for vegan, gluten free and vegetarian diets.*

Makes 1 servings.

5 bananas large, green variety
To soak
3 cups water
1 tsp tumeric
2 Tbsp lemon juice
1 tsp salt
To cook
1 cups water
1 onions chopped
2 chilli peppers sliced
1 tsp fenugreek seeds
12 curry leaves
5 pandan
0.25 tsp tumeric
2 tsp curry powder
1 cinnamon 1" stick / quill
1 tsp salt

Pre-heat oven to 200 deg C. Score bananas at the ridges, through the skin only, and peel. Slice into 1/4 inch pieces. Soak bananas in water, turmeric, lemon juice and salt for 15 mins. Drain. Spread soaked & drained banana pieces on a baking tray. Drizzle with oil and toss to coat. Bake for 15 mins. In a large pan, mix water, onion, chillies, fenugreek seeds, curry leaves, pandan leaves, turmeric, curry powder and cinnamon. Bring to gentle simmer for 10 mins. Add baked banana, mix and cook for 5 mins. Lower heat as far as possible. Add coconut milk and let bananas cook in the gravy until most of the gravy is absorbed (20-30 mins). Adjust salt to taste. Serve with rice and other curries.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.