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 gluten free, vegetarian, and vegan diets.*

Makes 1 servings.

Ingredients

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

Instructions

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.