Soy-Free Raw Banana Curry
Indulge in the vibrant, aromatic flavors of this Soy-Free Raw Banana Curry, a unique and easy-to-make dish that combines tender green plantains with a rich coconut milk-based sauce. This vegan-friendly recipe is bursting with the warm essence of mustard seeds, cumin seeds, and fragrant curry leaves, perfectly balanced with tangy tamarind and a blend of Indian spices. With only 15 minutes of prep time and a simple cooking process, this wholesome curry is ideal for busy weeknights. Serve it hot with steamed rice or flatbread for a satisfying, nutrient-packed meal that’s free from soy and packed with bold flavors. Perfect for anyone seeking gluten-free, dairy-free, and allergy-conscious options, this curry is a must-try for lovers of hearty, plant-based dishes.
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Recipe Information
Ingredients
- 3 medium Raw bananas (green plantains)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 2 tablespoons Tamarind paste
- 1 cup Coconut milk
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Peel and cut the raw bananas into thick slices.
Heat the coconut oil in a large pan over medium heat.
Add the mustard seeds and cumin seeds. Allow them to crackle.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the chopped onion and sauté until it turns translucent.
Stir in the minced garlic and grated ginger. Cook for another minute.
Add turmeric powder, coriander powder, and red chili powder. Stir well.
Add the sliced raw bananas to the pan and mix them with the spices.
Add the tamarind paste, coconut milk, salt, and water. Stir to combine.
Cover and cook on low heat for 15-20 minutes until the bananas are tender and the sauce thickens.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or your choice of flatbread.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 106.7 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3139 mg | 67% | |
*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.
