Savory Banana & Chickpea Curry

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Savory Banana & Chickpea Curry AI-generated image
15 minTotal time
easyDifficulty
300kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Coconut milk Use an equal amount of unsweetened plain yogurt for a similarly creamy finish.
  • Fresh cilantro Use fresh flat-leaf parsley in the same amount for a fresh herbal garnish.
  • Olive oil Use the same amount of neutral vegetable oil.

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein6 g
Carbohydrates38 g
Fat14 g

Fiber 7 g · Sugar 14 g · Sodium 250 mg

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This unique curry combines the sweetness of ripe bananas with the hearty texture of chickpeas, creating a delightful balance of flavors. Perfect for a quick and nutritious meal, this dish is both satisfying and easy to prepare.

Main Dish

Steps

  1. Heat the olive oil in a pan over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the curry powder and turmeric, stirring to combine.
  5. Mix in the drained chickpeas and cook for 2-3 minutes.
  6. Slice the banana and gently fold it into the mixture, along with the coconut milk.
  7. Season with salt and pepper, and cook for another 2-3 minutes until heated through.
  8. Serve warm, garnished with fresh cilantro.

Tips for Savory Banana & Chickpea Curry

  • A ripe but still firm banana holds its shape better; very soft fruit can turn the curry mushy.
  • The finished curry should look lightly creamy, with chickpeas intact and banana pieces tender but distinct.
  • Use a small skillet so the modest amount of coconut milk coats the chickpeas instead of spreading thinly.

Drink pairing

A crisp, off-dry Riesling
Its refreshing acidity and gentle fruitiness complement the banana's sweetness and the curry spices.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the banana may soften further.

Frequently asked questions

How can I tell when the curry is ready?
It should be steaming hot, lightly creamy, and fragrant, with tender banana pieces that still mostly hold their shape.

Can I make this ahead?
It is best freshly made, since banana softens as it sits. You can chop the onion and measure the spices ahead, then cook just before serving.

What should I serve with this curry?
Serve it with rice or warm flatbread to make the lightly sauced chickpeas and banana easier to scoop.
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