Vegan Banana Curry Recipes

BANANA STEM CURRY

Steps:

• Peel the outer layers of stem to get a cylindrical piece. Slice the stem into round pieces and then cut them up fine.
• Cook fine cut banana stem for about 5 to 7 minutes with salt, tamarind paste/juice, turmeric and jaggery. Drain the water out.
• In a separate pan, dry roast sesame seeds until slightly brown. Set aside to cool.
• Blend the roasted sesame seeds to a coarse powder.
• Heat oil in a pan. Sauté seasoning ingredients (curry leaves, dry red chili pepper, chana dal, mustard seeds, cumin seeds, and urad dal) for 1 minute.
• Add the boiled banana stem and green chili peppers, saute for a few minutes then add the roasted sesame powder. Add salt to taste and stir to mix well.
• Cook for 5 minutes and transfer to serving bowl.

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.

CAULIFLOWER AND BANANA CURRY

Steps:

• Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
• Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
• Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
• Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.

VEGAN BANANA CURRY

Steps:

• Discard all but lower 2-1/2 inches lemongrass. Peel and discard outer layer. Chop remaining lemongrass. Add to mini food processor with lime leafs, shallots, garlic and ginger. Grind well.
• Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat.
• Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium.
• Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.