Vegan Banana Curry Recipes
BANANA STEM CURRY
This delicious curry made with banana stem, sesame seeds and other spices, is loaded with fiber! Enjoy by itself as a snack, with steamed rice and ghee or with hot rotis.
Provided by Venu Bendapudi
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 14
Steps:
- Peel the outer layers of stem to get a cylindrical piece. Slice the stem into round pieces and then cut them up fine.
- Cook fine cut banana stem for about 5 to 7 minutes with salt, tamarind paste/juice, turmeric and jaggery. Drain the water out.
- In a separate pan, dry roast sesame seeds until slightly brown. Set aside to cool.
- Blend the roasted sesame seeds to a coarse powder.
- Heat oil in a pan. Sauté seasoning ingredients (curry leaves, dry red chili pepper, chana dal, mustard seeds, cumin seeds, and urad dal) for 1 minute.
- Add the boiled banana stem and green chili peppers, saute for a few minutes then add the roasted sesame powder. Add salt to taste and stir to mix well.
- Cook for 5 minutes and transfer to serving bowl.
Nutrition Facts : Calories 162 kcal, Carbohydrate 9 g, Protein 4 g, Fat 13 g, Sodium 295 mg, Fiber 3 g, Sugar 2 g, ServingSize 150 g, SaturatedFat 4 g
VEGAN BANANA CURRY
This recipe was published in the Toronto Star in January and is the creation of chef Stephen Hobson from the Rivoli. I haven't tried it yet, but it looks delicious. Tips: serve over jasmine rice. Use ripe but firm bananas. Madras curry is a milder version - it can be found, along with palm sugar, in Indian supermarkets if you can't find them elsewhere.
Provided by nimsy
Categories Curries
Time 55m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 21
Steps:
- Discard all but lower 2-1/2 inches lemongrass. Peel and discard outer layer. Chop remaining lemongrass. Add to mini food processor with lime leafs, shallots, garlic and ginger. Grind well.
- Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat.
- Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium.
- Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.
Nutrition Facts : Calories 287.4, Fat 22.6, SaturatedFat 19.4, Sodium 547.2, Carbohydrate 21.3, Fiber 3.2, Sugar 9.4, Protein 5.8
BANANA CURRY. (VEGETARIAN.)
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
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
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