Description
This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines – have fun experimenting with your own intuitive combinations. Serve with basmati rice.
Ingredients
- ⅓ cup sunflower seed oil
- 2 onions, diced
- ½ cup curry powder
- 1 ½ tablespoons ground cumin
- 4 teaspoons ground turmeric
- 1 ¼ teaspoons salt
- 1 teaspoon white sugar
- 1 tablespoon ground ginger
- 1 teaspoon chili powder
- 1 ¼ teaspoons ground cinnamon
- 1 ½ teaspoons ground black pepper
- 4 teaspoons curry paste
- 8 cloves garlic, pressed
- 1 (10 ounce) can tomato sauce
- ⅔ cup plain yogurt
- 2 bananas, diced
- 3 tomatoes, chopped
- ¼ cup flaked coconut
Instructions
- Heat sunflower oil in a large saucepan over medium heat. Stir in onions
- and cook until onions have softened and turned translucent
- about 5 minutes. Sprinkle in curry powder
- cumin
- turmeric
- salt
- sugar
- ginger
- chili powder
- cinnamon
- and black pepper. Cook and stir until fragrant
- about 1 minute.
- Stir in curry paste and pressed garlic. Cook for about 1 minute. Pour in tomato sauce and yogurt
- and bring to a simmer. Stir in diced banana
- and simmer gently for 3 minutes. Mix in chopped tomatoes
- and continue to simmer 1 minute more. Stir in coconut flakes just before serving.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4