Green Curry Vinaigrette Recipe Recipe For Banana

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GREEN BANANA CURRY



Green Banana Curry image

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

Provided by Mini Ravindran

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 10

2 tablespoons oil
salt
1/2 teaspoon turmeric
1 teaspoon red pepper powder
4 big green bananas, deskinned,cubed and soaked in cold salty water
1 tablespoon fresh lemon juice
1 cup coconut milk (available readymade of Nestle brand)
1 big onion
4 dried garlic, deskinned
2 tomatoes

Steps:

  • Heat oil in a non stick heavy base skillet.
  • Add salt, red pepper powder and turmeric powder.
  • Immediately add bananas and saute for about 2-3 minutes.
  • Let bananas go brown on the edges.
  • Add puree and fresh lemon juice.
  • Add 1/2 cup water and cover tightly.
  • Bring to a boil and let it simmer on medium heat for 10 minutes.
  • Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.

SPINACH SALAD WITH CURRY VINAIGRETTE



Spinach Salad with Curry Vinaigrette image

This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.

Provided by JENNIFERT

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 45m

Yield 6

Number Of Ingredients 8

¼ pound slab bacon
1 tablespoon curry powder
3 tablespoons red wine vinegar
1 tablespoon prepared Dijon-style mustard
9 tablespoons vegetable oil
salt and pepper to taste
12 cups flat leaf spinach - rinsed, dried and stems removed
12 fresh mushrooms, sliced

Steps:

  • Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
  • In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
  • In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  • In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 5.2 g, Cholesterol 12.9 mg, Fat 29.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 269.8 mg, Sugar 0.9 g

CURRY VINAIGRETTE DRESSING



Curry Vinaigrette Dressing image

Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.

Provided by tothelandofnod

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 8h10m

Yield 32

Number Of Ingredients 7

2 tablespoons curry powder (Maharaja-style)
2 cups extra-virgin olive oil
⅔ cup balsamic vinegar, or more to taste
¼ onion, finely chopped
3 tablespoons brown sugar
5 cloves garlic, pressed
1 teaspoon salt

Steps:

  • Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 74.7 mg, Sugar 2.1 g

CURRY VINAIGRETTE



Curry Vinaigrette image

This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Provided by Sandi From CA

Categories     Salad Dressings

Time 5m

Yield 3/4 cup, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 jalapeno pepper, seeded and minced (about 1 tablespoon)
1 teaspoon minced garlic
1 tablespoon curry powder (I love Patak's Mild Curry Paste, but you can make your own, too.) or 1 tablespoon mild indian-style curry paste (I love Patak's Mild Curry Paste, but you can make your own, too.)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.

Nutrition Facts : Calories 175.2, Fat 18.2, SaturatedFat 2.5, Sodium 196.1, Carbohydrate 3.8, Fiber 0.5, Sugar 2.3, Protein 0.3

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

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