Low Sodium Raw Banana Curry
Indulge in the vibrant and health-conscious flavors of this 'Low Sodium Raw Banana Curry,' a delightful twist on a classic dish that prioritizes wellness without compromising taste. Perfectly tender raw bananas are the star of this recipe, simmered in a creamy coconut milk base infused with aromatic spices like turmeric, coriander, and cumin. The use of fresh ginger, garlic, and green chili provides a bold, natural kick, while the absence of added salt ensures it's suitable for a low-sodium diet. This easy-to-make curry is prepared with wholesome ingredients like coconut oil and topped with fragrant coriander leaves for a fresh finish. Ready in under an hour, this vegan-friendly curry is ideal served with steamed rice or warm flatbreads, making it a nourishing meal for the whole family. Explore the perfect balance of flavor and nutrition in this delectable dish!
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Recipe Information
Ingredients
- 3 medium Raw bananas
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 inch piece Ginger
- 3 units Garlic cloves
- 1 large Onion
- 2 units Green chili
- 1 cup Coconut milk
- 2 tablespoons Coconut oil
- 2 tablespoons Fresh coriander leaves
- 2 cups Water
Instructions
Peel the raw bananas and chop them into medium-sized cubes. Set aside in water to prevent discoloration.
In a blender, make a paste using ginger, garlic, and green chilies. Add a little water if necessary.
Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
Add the finely chopped onion to the pan and sauté until golden brown.
Stir in the ginger-garlic-green chili paste and sauté for 2-3 minutes until the raw smell disappears.
Add turmeric powder and coriander powder to the pan, and sauté for another minute to allow the spices to release their aromas.
Drain the raw banana pieces and add them to the pan. Stir well to coat the bananas with the spice mixture.
Pour in the coconut milk and water, mixing everything together. Reduce the heat to low and cover the pan. Let it simmer gently.
Cook for approximately 20-25 minutes or until the raw bananas are tender and the curry has thickened to your liking.
Taste and adjust the thickness of the curry with additional water if needed. Keep in mind this is a low sodium dish, so no salt is added.
Once done, garnish with freshly chopped coriander leaves.
Serve hot with rice or flatbreads of your choice.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 74.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2279 mg | 48% | |
*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.
