A tropical twist on a classic curry dish, combining the sweetness of bananas with the creaminess of coconut milk.
1. 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.
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
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