Creamy banana curry

Name: Creamy banana curry
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: thai
Ingredients: 2 bananas; 2 tbsp curry powder; 8.5 oz canned chickpeas (drained); 1.66 cups coconut milk; 1 onion; 1 clove garlic; 0.33 oz ginger; 5.333 oz cherry tomatoes; 4 oz snap peas; 1 lime; oil (for frying); basmati rice (cooked, for serving); salt

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Carolin Roitzheim

Food Editor at Kitchen Stories

"Banana curry with rice was truly a core memory for me each time I had it: Sweet, spicy, and just so comforting. I really loved this combo as a kid, and it hasn’t left my mind once since then. Once you fry the bananas, you’ll get this slight caramel note which compliments the creamy coconut sauce so well. Especially if you use bananas that are still firm but already ripe. The harmony is undeniable! If you want to swap the protein, instead of chickpeas, go for pan-fried chicken strips or tofu. Also, be flexible with the veggies too; bell peppers, broccoli, spinach– they’ll all work their way in no problem. Lastly, if you’ve never tried this combo of banana and curry before: Dare to dream here, you won’t regret it!"

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

bananas

2 tbsp

curry powder

240 g

canned chickpeas (drained)

400 ml

1 clove

10 g

150 g

120 g

snap peas

lime

oil (for frying)

basmati rice (cooked, for serving)

salt

Utensils

cutting board, knife, frying pan, spatula

Nutrition per serving

Cal790

Fat44 g

Protein16 g

Carb77 g

Step 1/3
- 1 onion
- 1 clove garlic
- 10 g ginger
- 240 g canned chickpeas (drained)
- 1 tbsp curry powder
- oil (for frying)
- salt
- cutting board
- knife
- frying pan
- spatula
Peel onion, garlic, and ginger. Finely chop or grate garlic and ginger, finely dice onion. Slice banana into approx. 1,5–2 cm/¾ in. thick pieces. Drain chickpeas. Heat oil in a large pan over medium-high. Fry banana slices for approx. 2–3 min. per side until golden brown and detach easy. Slightly reduce heat, sprinkle half of the curry powder over bananas, and toss for approx. 20–30 sec. until fragrant. Season with salt and set aside.
Step 2/3
- 400 ml coconut milk
- 150 g cherry tomatoes
- 120 g snap peas
- 1 tbsp curry powder
- 1 lime
Add some more oil to the same pan and sauté onion for approx. 2–3 min. until translucent. Then add ginger and garlic, and fry briefly. Deglaze with coconut milk, stir chickpeas in, and ⅔ of the bananas. Simmer gently for approx. 5 min. Add cherry tomatoes and snap peas. Simmer for approx. 3–4 min. more. Season with salt, remaining curry powder, and lime juice.
Step 3/3
- basmati rice (cooked, for serving)
Serve banana curry with cooked basmati rice and top with the remaining banana slices.
Enjoy your meal!