Banana Curry Bermuda Caribbean Recipes

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BEST BANANA CURRY RECIPE



BEST Banana Curry Recipe image

Banana curry might sound a little strange, but it's delicious. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They're cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tablespoons coconut oil (divided)
4 ripe bananas (cut into ½-inch pieces)
1 medium onion (chopped)
4 cloves garlic (chopped)
2 inch piece of ginger (chopped)
15 ounce can coconut milk
2 tablespoons curry powder
1 teaspoon sea salt
4 cups chopped cauliflower
1 medium sweet potato (chopped)
19 ounce can chickpeas
Cilantro (to serve)

Steps:

  • Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
  • Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
  • Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
  • Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

Nutrition Facts : ServingSize 1 ½ cups, Calories 433 kcal, Sugar 16 g, Sodium 705 mg, Fat 25 g, SaturatedFat 20 g, Carbohydrate 49 g, Fiber 11 g, Protein 10 g, UnsaturatedFat 3 g

BANANA CURRY



Banana Curry image

Make and share this Banana Curry recipe from Food.com.

Provided by Lani D

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable stock
1 tablespoon curry paste
3 bananas, thickly sliced
1/4 cup lime juice
1 onion, sliced
250 g chicken breasts, sliced into strips
250 g green beans, sliced
1 medium eggplant, chopped
1/2 cup water
1 teaspoon chicken stock powder
2 tablespoons basil, shredded
2 cups cooked basmati rice
1/2 cup light coconut cream

Steps:

  • Heat vegetable stock in pan, add half the curry paste and half of the bananas.
  • Toss until coated and remove from the pan, pour over the lime juice.
  • Add remaining curry paste and onions into the pan. Cook until onions are soft. Add the chicken and cook until golden brown. Stir in the vegetables, water and stock powder.
  • Add coconut cream and simmer until just thickened.
  • Add banana mixture. Mix through the remaining bananas and allow to heat through.
  • Sprinkle with the basil and serve with rice.

Nutrition Facts : Calories 241, Fat 4.6, SaturatedFat 1.3, Cholesterol 26.7, Sodium 37.8, Carbohydrate 39.6, Fiber 6.7, Sugar 11.7, Protein 12.8

BANANA CURRY (BERMUDA, CARIBBEAN)



Banana Curry (Bermuda, Caribbean) image

From *The Essential Caribbean Cookbook* edited by Heather Thomas, I found this unique recipe intriguing but admit its combo of sweet & savory flavors gave it a bit of an "identity crisis" for me. Since it was in the *Vegetables* section of the cookbook, I decided its intent was to be a side-dish to a meat main-course of choice. I am not at all familiar w/vegetarian cooking & uncertain if it qualifies for it, but it also seems hearty enough to also be considered a vegetarian main-course as well. *Enjoy* !

Provided by twissis

Categories     Fruit

Time 30m

Yield 6 Side-Dish Servings, 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
2 onions (small & chopped)
1/2 cup golden raisin
1 apple (peeled, cored & diced)
1/2 teaspoon salt
4 tablespoons flour
2 teaspoons curry powder
1 1/4 cups coconut milk
1 1/4 cups water
4 green bananas (peeled & sliced diagonally)
4 eggs (hard-boiled & quartered)

Steps:

  • Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
  • Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
  • Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
  • Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
  • *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.

Nutrition Facts : Calories 390.3, Fat 22.4, SaturatedFat 15.7, Cholesterol 161.3, Sodium 330.8, Carbohydrate 44.2, Fiber 5.3, Sugar 24.8, Protein 8.2

BANANA CURRY



Banana Curry image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 6

1 teaspoon olive oil
1 small red onion to yield 1/4 cup finely chopped
1 teaspoon curry powder
2 large, slightly underripe bananas
1/4 cup no-salt-added chicken stock
2 tablespoons currants

Steps:

  • Heat oil in nonstick pan until it is medium hot. Saute onion until it begins to brown; stir in curry, and cook 30 seconds more.
  • Slice the bananas about 1/4 inch thick.
  • Add the bananas, stock and currants to onion. Cook a couple of minutes longer, until bananas begin to soften.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 47 milligrams, Sugar 22 grams

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