Banana Curry with Cashew Rice
October 22nd, 2009
A very unusual curry for those cold winter evenings – and perfect for vegetarians as well.
Banana Curry
- 500g potatoes, halved
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 green peppers, cored, deseeded and chopped
- 2 tsp mustard seeds
- ½ tsp turmeric
- 1 Tbsp fresh, grated ginger
- 4 garlic cloves, crushed
- 5g, or a small bunch of curry leaves
- 4 large under-ripe bananas, sliced
- 300ml water
- 75g coconut cream – or creamed coconut cut into small pieces
- 4 tsp fresh, sieved and deseeded tamarind (from a jar)
- salt & pepper
RICE
- 300g Basmati rice
- 125g roasted cashew nuts, chopped
Start with the rice – Boil in a large saucepan of water for 15-20 minutes until just tender – drain – rinse with boiling water – drain – then return to the saucepan and keep warm.
CURRY
- Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 minutes until just tender – drain
- Meanwhile 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
- 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 further 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 & pepper
- Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.
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