Dessert

Lerato’s Tanzanian Banana Curry Recipe

Name: Lerato’s Tanzanian Banana Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tanzanian
Ingredients: 2 tbsp coconut oil; 1 red onion, finely chopped; 4 garlic cloves, grated; 1 tbsp grated ginger; 4 large tomatoes, roughly chopped; 4 green cardamom pods, seeds crushed; 1 tsp ground turmeric; 2 tsp mild curry powder; 1 tsp ground cumin; 5 medium green bananas or 2 plantains (about 400-500g); 400ml full-fat coconut milk; 300ml vegetable stock (vegan, if needed); 400g can chickpeas, drained; 1 lime, zested and juiced; Small handful of coriander, roughly chopped; Green or red finger chillies, sliced; Cooked basmati rice or crusty bread

ByEthan Lark November 12, 2025November 12, 2025

Jump to Recipe

Introduction

Lerato’s Tanzanian banana curry is a vibrant and comforting dish that combines the sweetness of green bananas with fragrant spices and creamy coconut milk. This unique curry offers a delicious twist on traditional recipes, perfect for those looking to explore new flavors in plant-based cooking.

A close-up view of a white bowl filled with thick curry featuring yellow chickpeas and slices of yellow plantains, garnished with red and green chili peppers and fresh green cilantro leaves on top. White coconut cream swirls are visible across the curry surface. A silver spoon is dipped into the bowl from the right side, held by a woman's hand. Next to the bowl are two pieces of torn bread on a white marbled surface. Above this bowl, there is a larger white bowl with more of the same curry, with visible chickpeas and plantain slices. A glass with ice and lime slices is on the left. The background is a bright yellow cloth with a striped white and yellow cloth on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp coconut oil
1 red onion, finely chopped
4 garlic cloves, grated
1 tbsp grated ginger
4 large tomatoes, roughly chopped
4 green cardamom pods, seeds crushed
1 tsp ground turmeric
2 tsp mild curry powder
1 tsp ground cumin
5 medium green bananas or 2 plantains (about 400-500g)
400ml full-fat coconut milk
300ml vegetable stock (vegan, if needed)
400g can chickpeas, drained
1 lime, zested and juiced
Small handful of coriander, roughly chopped
Green or red finger chillies, sliced
Cooked basmati rice or crusty bread, to serve

Instructions

Step 1: Heat the coconut oil in a saucepan over medium heat. Add the chopped red onion with a pinch of salt and cook for about 8 minutes until softened.
Step 2: Stir in the grated garlic, ginger, chopped tomatoes, crushed cardamom seeds, turmeric, curry powder, and cumin. Cook for 2 minutes more, then add 125ml water and cook for another 2 minutes until the mixture softens.
Step 3: Peel the bananas and chop them into 3-4cm chunks. Reserve 4 tablespoons of coconut milk in a small bowl and stir the remaining coconut milk into the pan along with half of the vegetable stock, the chopped bananas, and chickpeas. Season with salt.
Step 4: Bring the curry to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes, then remove the lid and cook for another 10-15 minutes until the bananas are tender. Add a splash more stock if needed.
Step 5: Stir in the lime zest and juice. Drizzle over the reserved coconut milk, then scatter the chopped coriander and sliced chillies on top. Serve hot with basmati rice or crusty bread.

Tips & Variations

Substitute green bananas with plantains for a slightly sweeter flavor and firmer texture.
Adjust the amount of chillies to suit your heat preference.
For extra protein, add cooked lentils or tofu along with the chickpeas.
Use fresh spices for the most vibrant flavor, especially the cardamom and cumin.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if needed to loosen the sauce. This curry can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The image shows two white bowls filled with a thick yellow curry stew made of chickpeas and slices of soft yellow plantains. The stew is layered with colorful red and green chili peppers and fresh green cilantro leaves on top. A drizzle of white coconut milk is spread over the curry, adding a creamy texture. One bowl has a spoon scooping some of the curry, held by a woman's hand. Beside the bowls, there are two pieces of torn flatbread placed on a white marbled surface with a yellow striped cloth nearby. A small glass of lime water with ice is also visible, resting next to a metal grater. The whole setup is on a vibrant yellow fabric background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe bananas instead of green bananas?

Ripe bananas are softer and sweeter and will change the texture and flavor of the curry. It’s best to use green bananas or plantains for a firmer texture that holds up during cooking.