Caribbean Mini Banana and Pineapple Curry
Experience a vibrant fusion of sweet and savory flavors with this Caribbean Mini Banana and Pineapple Curry. Bursting with tropical goodness, this unique recipe combines ripe banana slices and juicy pineapple chunks in a luscious coconut milk base infused with aromatic curry powder, turmeric, garlic, and ginger. Sautéed onions lay the foundation for a warm, spiced sauce that's perfectly balanced with a hint of lime juice. The natural sweetness of the fruit pairs harmoniously with subtle heat from optional red chili flakes, creating a dish that’s both comforting and exotic. Ideal for vegetarians and effortlessly gluten-free, this inimitable curry can be enjoyed over fluffy basmati rice or savored on its own. Ready in just 40 minutes, it’s the perfect way to bring a taste of the tropics to your table.
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Recipe Information
Ingredients
- 2 pieces ripe bananas
- 200 grams fresh pineapple chunks
- 2 tablespoons coconut oil
- 1 piece yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 400 milliliters coconut milk
- 100 milliliters vegetable stock
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional)
- 200 grams basmati rice (for serving, optional)
Instructions
Peel and slice the bananas into thick diagonal slices (about 1/2-inch thick). Set aside.
Heat the coconut oil in a large skillet or pan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and slightly golden.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Sprinkle in the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices.
Pour the coconut milk and vegetable stock into the skillet, stirring to combine. Bring the mixture to a gentle simmer.
Add the pineapple chunks to the pan and cook for 5 minutes, allowing their sweetness to release into the curry.
Gently add the banana slices to the pan and cook for another 5 minutes, ensuring they’re coated in the sauce but not breaking apart.
Stir in the lime juice, salt, black pepper, and optional red chili flakes for heat. Adjust seasoning to taste.
Remove the pan from heat and garnish the curry with freshly chopped cilantro.
Serve warm with steamed basmati rice or enjoy on its own as a sweet and savory delight.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 83.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
