Rose Elliots Banana Curry With Cashew Rice Veggie Recipes

BEST BANANA CURRY RECIPE

Steps:

• Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
• Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
• Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
• Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

BEEF, POTATO & BANANA CURRY WITH CASHEW RICE

Steps:

• Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.
• After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.
• Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.
• Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste - it may need a squeeze of lemon to finish it off.

ROSE ELLIOT'S BANANA CURRY WITH CASHEW RICE (VEGGIE)

Steps:

• Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
• Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
• Boil your basamati rice until soft and fluffy, set aside keeping it warm.
• Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
• Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
• Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
• Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.

BANANA CURRY. (VEGETARIAN.)

Steps:

• Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
• Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
• Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
• Serve on a bed of rice, garnished with the hard boild eggs.

BEEF, POTATO & BANANA CURRY WITH CASHEW RICE

Steps:

• Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.
• After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.
• Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.
• Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste - it may need a squeeze of lemon to finish it off.