Description
Lerato’s Tanzanian banana curry is a vibrant and comforting dish featuring green bananas simmered in a rich coconut milk and spice-infused tomato sauce. This hearty curry combines aromatic ingredients like ginger, garlic, cardamom, and turmeric with chickpeas for protein, offering a unique East African twist perfect for a satisfying vegetarian meal.
Ingredients
Scale
Main 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
To Serve
- Cooked basmati rice or crusty bread
Instructions
- Sauté Aromatics: Heat the coconut oil in a saucepan over medium heat. Add the finely chopped red onion with a pinch of salt and cook for about 8 minutes until softened and translucent.
- Add Spices and Tomatoes: Stir in the grated garlic, grated ginger, roughly chopped tomatoes, crushed cardamom seeds, ground turmeric, mild curry powder, and ground cumin. Cook for an additional 2 minutes to release the spices’ aroma.
- Simmer Tomatoes: Pour in 125ml of water and cook for another 2 minutes, allowing the tomatoes and spices to soften and meld together.
- Prepare Bananas: Peel the green bananas and chop into chunks about 3-4cm in size. Reserve 4 tablespoons of the coconut milk in a small bowl for later.
- Cook Curry: Stir the remaining coconut milk into the saucepan along with half of the vegetable stock, the chopped bananas, and drained chickpeas. Season with salt. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes.
- Reduce Sauce: Remove the lid and continue simmering uncovered for 10 to 15 minutes or until the bananas are tender and the sauce has thickened, adding a splash more vegetable stock if needed.
- Finish and Serve: Stir in the lime zest and juice. Drizzle over the reserved coconut milk and scatter with chopped coriander and sliced finger chillies. Serve hot with cooked basmati rice or crusty bread.
Notes
- Green bananas or plantains are essential for the right texture and flavor; avoid ripe bananas.
- You can adjust the heat by varying the amount and type of chillies used.
- For a vegan version, ensure vegetable stock is plant-based.
- This curry tastes even better the next day after flavors have melded.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tanzanian
Keywords: banana curry, Tanzanian curry, green banana recipe, plantain curry, vegetarian curry, coconut milk curry, East African cuisine
