Heart-Healthy Raw Banana Curry
Experience the wholesome delight of Heart-Healthy Raw Banana Curry, a vibrant, plant-based dish that brings tropical flavors to your table. This recipe transforms nutrient-rich raw bananas into tender, flavorful morsels, perfectly complemented by aromatic spices like turmeric, cumin, and coriander. Coconut milk adds creamy richness without compromising its health-focused appeal, while a hint of asafoetida and mustard seeds give the curry an authentic twist. With just 20 minutes of prep time and 30 minutes of cooking, this easy yet nutritious recipe pairs beautifully with brown rice or whole-grain bread, making it an excellent choice for those seeking balanced meals packed with vitamins, fiber, and bold flavors. Ideal for vegetarians, vegans, or anyone looking to embrace heart-healthy eating, this dish is a celebration of spicy, savory goodness.
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Recipe Information
Ingredients
- 3 large Raw bananas
- 2 tablespoons Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 1 medium, finely chopped Onion
- 1 inch piece, grated Ginger
- 3 cloves, minced Garlic
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 2 medium, finely chopped Tomatoes
- 1 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
Instructions
Peel and chop the raw bananas into bite-sized cubes. Place them in a bowl of water to prevent oxidation while preparing the other ingredients.
Heat olive oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Once the seeds begin to splutter, add the asafoetida.
Add the chopped onion to the pan and sauté until it turns translucent.
Stir in the grated ginger and minced garlic. Cook for another 1-2 minutes until the raw aroma disappears.
Add turmeric, coriander powder, cumin powder, and red chili powder. Sauté for 30 seconds to allow the spices to release their flavors.
Drain the raw banana cubes and add them to the pan. Mix well so they are coated with the spice blend.
Stir in the chopped tomatoes. Cover and cook for 5 minutes, allowing the tomatoes to soften.
Pour in the coconut milk and add salt. Stir the mixture well, ensuring everything is combined.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, or until the bananas are cooked through and tender.
Garnish the curry with fresh cilantro before serving. Pair the heart-healthy raw banana curry with brown rice or whole grain bread for a complete meal.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 80.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2790 mg | 59% | |
*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.
