Banana Coconut Curry

Name: Banana Coconut Curry
Total time: 20 min
Ingredients: 1 ripe banana, 1/2 cup coconut milk, 1/2 onion, 1 garlic clove, 1 tsp curry powder, 1/2 tsp turmeric, salt and pepper to taste, 1 tbsp vegetable oil

Prev List Next

AI-generated image

20 minTotal time

EasyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

1 ripe banana, 1/2 cup coconut milk, 1/2 onion, 1 garlic clove, 1 tsp curry powder, 1/2 tsp turmeric, salt and pepper to taste, 1 tbsp vegetable oil

Ingredient substitutions

Coconut milk Use an equal amount of unsweetened oat cream for a similarly creamy sauce.
Vegetable oil Use the same amount of neutral canola oil.
Yellow onion Use an equal amount of finely chopped shallot.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein5 g

Carbohydrates36 g

Fat17 g

Fiber 4 g · Sugar 16 g · Sodium 450 mg

PDF Find nearby

A tropical twist on a classic curry dish, combining the sweetness of bananas with the creaminess of coconut milk.

Main Dish

Steps

Heat vegetable oil in a pan over medium heat. 2. Add chopped onions and garlic, sauté until translucent. 3. Stir in curry powder and turmeric. 4. Add sliced banana and cook for 2-3 minutes. 5. Pour in coconut milk, season with salt and pepper. 6. Simmer for 5-7 minutes. 7. Serve hot over rice or with naan.

Tips for Banana Coconut Curry

Choose a ripe but still-firm banana; an overripe one can collapse into the sauce.
The sauce should look creamy and lightly coat a spoon; simmering too long can make it thick and pasty.
Serve promptly for the best contrast between the soft banana and creamy sauce; rice helps balance its sweetness.

Drink pairing

A lightly sweet, aromatic white wine such as off-dry Riesling
Its gentle sweetness and lively acidity complement the banana and coconut while balancing the curry spices.

0% option: Chilled sparkling water with lime