Banana Curry Vegetarian Recipes

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BANANA CURRY RECIPE, KELE KI SABZI



Banana Curry Recipe, Kele Ki Sabzi image

Banana curry recipe (Kele ki sabzi) - A quick 5 min curry recipe of ripped banana stir-fried in few Indian spices.

Provided by Gopi Patel

Categories     Main

Time 7m

Yield 2

Number Of Ingredients 8

Ripe Banana: 2 big piece
Oil: 2 tsp
Cumin seeds: 1 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 1 1/2 tsp
Red chili powder: 1 tsp
Water: 2 tbsp
Salt: 1/2 tsp

Steps:

  • Peel and cut the ripe bananas in 1 cm thick pieces.
  • Heat oil in a frying pan / skillet.
  • Once the oil is hot add cumin seeds and let them crackles.
  • Now add banana pieces and mix it well.
  • Add dry spices like turmeric powder, red chili powder, coriander powder and salt as per your taste.
  • Mix well the spices and banana.
  • Add few tbsp of water in sabzi and mix.
  • Let the banana curry get cooked for 5 minutes.
  • Delicious Banana curry or kele ki sabzi is ready. Serve this sabzi hot with phulka roti or jeera paratha.

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. (VEGETARIAN.)



Banana Curry. (Vegetarian.) image

My Grandparents owned a banana plantation near the Queensland border, and as such I was fortunate to acquire some banana recipes that are just that much different. This is a great dish winter or summer, and I find it quick and easy to prepare, and a total change for your taste buds. As with most curry recipes, the chilli and curry powder can be adjusted to suit your own likes. On occasions I also add a side dish of salad, particularly if it is served as a main meal. John Connolly Lake Munmorah Australia.

Provided by jace65

Categories     Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

2 chopped red onions
2 tablespoons butter
1 1/2 tablespoons curry powder (or to taste)
2 peeled and coarsely grated cooking apples
1/4 teaspoon of finely chopped red chile
1 tablespoon apricot jam
1 1/2 tablespoons sultanas
2 1/2 tablespoons wine vinegar
1/4 teaspoon salt
1 cup water
4 bananas
2 cups boiled rice, for serving
2 hard-boiled eggs, for serving

Steps:

  • Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
  • Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
  • Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
  • Serve on a bed of rice, garnished with the hard boild eggs.

Nutrition Facts : Calories 1272.3, Fat 19.8, SaturatedFat 9.7, Cholesterol 242.5, Sodium 453.2, Carbohydrate 254.7, Fiber 15.6, Sugar 56.9, Protein 24.2

GREEN BANANA CURRY



Green banana curry image

A mild, creamy, vegetarian curry. Use fairtrade bananas to do your bit.

Provided by e_leachums

Time 35m

Yield Serves 1

Number Of Ingredients 8

1 large green banana, peeled and sliced
1/2 tbsp olive oil
25g red onion, peeled and finely sliced
1 tsp curry paste (I used pataks tikka massala)
100ml reduced fat coconut milk
25g raw blanched peanuts
fresh coriander, to serve
lime wedge, to serve

Steps:

  • In a deep frying pan heat the oil and fry the banana until lightly browned on each side. Set aside on a plate lined with kitchen paper.
  • Lower the heat and stir in the onion for 10 minutes, or until soft. Add the peanuts, banana and curry paste with half the coconut milk and stir well. Cook on a low heat for 10 minutes. Season to taste.
  • Pour in the rest of the coconut milk and simmer until the banana starts to break down.
  • Sprinkle with the coriander and a squeeze of the lime. Serve with brown rice or indian bread and ENJOY

SPICY BANANA CURRY



Spicy Banana Curry image

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.

Provided by kidcharlemagne

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 18

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

Steps:

  • Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
  • Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.

Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.1 g, Cholesterol 2.5 mg, Fat 25.8 g, Fiber 11.5 g, Protein 8.4 g, SaturatedFat 6.1 g, Sodium 1247.3 mg, Sugar 20.1 g

CAULIFLOWER AND BANANA PEEL CURRY



Cauliflower and Banana Peel Curry image

Although one may assume banana peels are the star of the show, they're minor players in this flavor-packed production, adapted from "Cook, Eat, Repeat" by Nigella Lawson (Vintage Digital, 2020). It all hinges on the performance of a concentrated paste made with shallots, ginger, garlic and a red chile of your choice. This mixture forms the base of an intensely aromatic sauce that would make anything taste good. Feel free to swap out the banana skins for their surprising doppelgänger, eggplant, and the cauliflower for broccoli, potato or parsnip. Prep makes up the bulk of the work in this recipe; the curry itself comes together in under 30 minutes.

Provided by Charlotte Druckman

Categories     dinner, lunch, curries, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 17

3 large banana peels, tough stems and bottom ends trimmed
1 small cauliflower and tender leaves, trimmed into bite-size florets (about 5 cups)
1 1/4 teaspoons ground turmeric
Fine salt
1/4 pound shallots (about 2 to 3 large shallots), peeled and roughly chopped
1 (1 1/2-inch) piece fresh ginger, peeled and sliced into thick coins
1 fresh red chile (such as bird's-eye or Fresno), quartered
4 fat garlic cloves
1 small bunch cilantro, stems separated and reserved, leaves chopped
3/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 (13-ounce) can full-fat coconut milk
2 1/2 tablespoons lemon juice
1 1/2 teaspoons granulated sugar
2 teaspoons flaky sea salt, plus more to taste
Cooked rice or flatbread (such as naan or roti), for serving (optional)

Steps:

  • Bring a large pot of water to a full boil.
  • Put the banana peels in a medium-large heatproof bowl. Pour in enough of the boiling water to cover, reserving the rest for cooking the cauliflower.
  • Add the cauliflower florets and leaves to the pot and boil for 5 to 7 minutes, or until fork tender.
  • While the cauliflower cooks, gently stir 1/2 teaspoon each turmeric and fine salt into the bowl with the soaking banana peels. Let sit until they've softened up and are cool enough to handle, around 30 minutes.
  • Meanwhile, once the cauliflower is tender, drain it into a colander in the sink; set aside while the banana peels cool and you make the curry paste.
  • Prepare the curry paste: Place the shallots, ginger and chile into a 4-cup liquid measuring cup or wide jar that accommodates an immersion blender.
  • Using the flat side of a heavy knife, bruise the garlic to help remove the skins, then add the peeled cloves to the measuring cup followed by the cilantro stems, cinnamon and remaining 3/4 teaspoon turmeric. Use the immersion blender to turn everything into a paste. (Be patient: At first you'll never think it's going to happen, but after a while, everything will obligingly turn into a vibrantly colored mush.)
  • Drain the banana skins, squeezing out any excess liquid, and either chop them into slightly smaller-than-bite-size pieces, or take a fork and, with the interior of the banana skins facing you, press the tines into the top and push all the way down so that you have long, thin strips.
  • Heat the vegetable oil in a wok or medium skillet over medium-low. When the oil is hot, add the curry paste and fry for 7 minutes, stirring most - if not quite all - of the time. As it cooks, the paste will seem to condense and tighten; it will also lose its cheery brightness.
  • Stir in the tomato paste and cook, stirring, for 3 minutes. Add the coconut milk, lemon juice, sugar and flaky salt. Whisk to combine, scraping the browned curry from the bottom of the pan. Cook, uncovered, for 5 minutes, letting it bubble, reduce and thicken a little.
  • Add the banana skins to the pan, lower the heat and bring to a simmer for another 10 minutes, or until the sauce has thickened and the banana skins are soft. Tip in the cauliflower florets and leaves and cook until they're hot all the way through.
  • Taste and adjust for salt as needed. Scatter the reserved chopped cilantro leaves over the curry and serve with rice or flatbread, if desired.

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



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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