Green Banana Curry
Discover the exotic flavors of Green Banana Curry, a wholesome and aromatic dish that brings a tropical twist to your dinner table. This vibrant vegan recipe combines tender chunks of unripe bananas simmered to perfection in a creamy coconut milk base, infused with the bold spices of turmeric, coriander, and cumin. Fragrant curry leaves, mustard seeds, and green chilies add a burst of authentic South Indian flair, while the subtle sweetness of coconut milk balances the heat beautifully. Ready in just 45 minutes, this gluten-free curry is perfect served with steamed rice or flatbreads for a comforting, nutrient-dense meal. Bursting with flavor, this Green Banana Curry is a must-try for lovers of global cuisine and healthy eating alike!
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Recipe Information
Ingredients
- 4 pieces Green bananas (unripe)
- 400 ml Coconut milk
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 pieces Green chili, slit lengthwise
- 8 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Mustard seeds
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 250 ml Water
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Peel the green bananas and cut them into bite-sized cubes. Place the cubes in a bowl of water to prevent discoloration.
Heat the vegetable oil in a large pan or pot over medium heat. Add the mustard seeds and let them crackle for a few seconds.
Add the curry leaves, chopped onion, green chilies, minced garlic, and ginger to the pan. Sauté until the onions are soft and translucent.
Stir in the turmeric powder, ground coriander, and ground cumin. Cook for about 1 minute to toast the spices and release their aroma.
Drain the banana cubes and add them to the pan. Mix well to coat the bananas with the spices.
Pour in the water and salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 10-12 minutes or until the bananas are tender.
Add the coconut milk to the pan and stir gently. Simmer for another 5-7 minutes, allowing the flavors to meld together. Do not boil after adding coconut milk to avoid curdling.
Taste and adjust the seasoning with more salt if needed.
Turn off the heat and garnish the curry with fresh chopped cilantro, if desired.
Serve hot with steamed rice or flatbreads and enjoy your Green Banana Curry!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 90.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2452 mg | 52% | |
*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.
