Coconut Curry Dal Recipe Recipe For Banana

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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

ONE-PAN COCONUT DHAL



One-pan coconut dhal image

Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.

Provided by Barney Desmazery

Categories     Dinner

Time 55m

Number Of Ingredients 14

300g red lentils
2 tbsp sunflower oil, plus extra for drizzling
2 onions, finely sliced
4 garlic cloves, crushed or finely chopped
thumb-sized piece of ginger, finely chopped
5 curry leaves (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric
1 dried red chilli, left whole
1 tbsp tomato purée
400g can coconut milk
coriander leaves, sliced ginger and sliced green chilli, to serve

Steps:

  • Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
  • Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
  • Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.

Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium

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