Nut-Free Raw Banana Curry
Discover the vibrant flavors of Nut-Free Raw Banana Curry, a wholesome and allergy-friendly dish that celebrates the natural richness of raw bananas. Infused with a symphony of aromatic spices like mustard seeds, cumin, turmeric, and coriander, this recipe offers a unique twist on the classic banana curry by using creamy coconut milk as its base, ensuring it remains nut-free yet irresistibly indulgent. Perfect for those seeking a plant-based, gluten-free meal, this curry is easy to prepare in under an hour and pairs beautifully with steamed rice or warm flatbreads. With its delightful blend of textures, invigorating heat from green chilies, and fresh garnish of coriander leaves, this dish is sure to become a new favorite for any spice enthusiast craving a bold and comforting culinary experience.
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Recipe Information
Ingredients
- 3 large Raw bananas
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, minced Fresh ginger
- 2 small, finely chopped Green chilies
- 10 Curry leaves
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Red chili powder
- 400 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Peel the raw bananas and cut them into 1-inch cubes. Soak them in water to prevent discoloration.
In a large pan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds, and let them splutter.
Add the chopped onion, garlic, and ginger. Sauté until the onions turn translucent.
Stir in the green chilies and curry leaves, allowing their flavors to infuse for about 2 minutes.
Drain the raw banana cubes and add them to the pan. Stir well to coat them with the onion and spice mixture.
Sprinkle the turmeric powder, coriander powder, and red chili powder over the bananas. Mix thoroughly to combine.
Pour in the coconut milk and season with salt. Bring the mixture to a gentle boil.
Reduce the heat to a simmer, cover the pan, and let the bananas cook until they are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
Once the bananas are cooked through, adjust the seasoning if necessary.
Garnish with freshly chopped coriander leaves before serving.
Serve the Nut-Free Raw Banana Curry hot, paired with rice or flatbread.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 89.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3568 mg | 76% | |
*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.
