Sugar-Free Raw Banana Curry
Sugar-Free Raw Banana Curry is a wholesome and flavorful dish that combines the earthy goodness of raw bananas with a vibrant blend of spices. Perfect for those seeking a simple, healthy, and sugar-free option, this curry is infused with aromatic ingredients like mustard seeds, cumin, curry leaves, and asafoetida, all cooked in nutrient-rich coconut oil. The raw bananas absorb the bold flavors of turmeric, red chili, and coriander powder, while a touch of optional grated coconut adds a creamy texture to the curry. Easy to prepare in under 35 minutes, this vegan and gluten-free recipe is ideal for a comforting weeknight meal. Garnished with fresh coriander, this curry pairs perfectly with steamed rice or flatbreads, offering an inviting combination of taste and nutrition.
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Recipe Information
Ingredients
- 3 medium Raw bananas
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 pieces Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Coriander powder
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Grated coconut (optional)
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Peel the raw bananas and cut them into small cubes.
Heat the coconut oil in a pan over medium heat.
Add mustard seeds to the hot oil, and let them splutter.
Add cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds.
Add the cubed raw bananas to the pan and stir well to coat them in the spices.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the bananas. Mix well.
Add water to the pan and bring it to a boil.
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for about 15-20 minutes, or until the bananas are tender and cooked through.
Check occasionally and stir to ensure the bananas do not stick to the bottom of the pan.
Once the bananas are cooked and the curry has a thick consistency, remove the lid.
Optional: Stir in grated coconut to enhance the flavor.
Garnish the curry with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 44.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1604 mg | 34% | |
*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.
