Lerato’s Tanzanian Banana Curry Recipe

Introduction

Lerato’s Tanzanian banana curry is a unique, flavorful dish that combines the creaminess of coconut milk with warm spices and tender green bananas. This comforting curry is both hearty and refreshing, perfect for those looking to try something different and delicious.

Ingredients

• 2 tbsp coconut oil
• 1 red onion, finely chopped
• 4 garlic cloves, grated
• 1 tbsp grated ginger
• 4 large tomatoes, roughly chopped
• 4 green cardamom pods, seeds crushed
• 1 tsp ground turmeric
• 2 tsp mild curry powder
• 1 tsp ground cumin
• 5 medium green bananas or 2 plantains (about 400-500g)
• 400ml full-fat coconut milk
• 300ml vegetable stock (vegan, if needed)
• 400g can chickpeas, drained
• 1 lime, zested and juiced
• Small handful of coriander, roughly chopped
• Green or red finger chillies, sliced
• Cooked basmati rice or crusty bread, to serve

Instructions

1. Step 1: Heat the coconut oil in a saucepan over medium heat. Add the finely chopped red onion with a pinch of salt and cook for about 8 minutes until softened.
2. Step 2: Stir in the grated garlic, ginger, chopped tomatoes, crushed cardamom seeds, ground turmeric, mild curry powder, and ground cumin. Cook for 2 more minutes.
3. Step 3: Add 125ml of water to the pan and cook for another 2 minutes until everything has softened.
4. Step 4: Peel the bananas and chop them into 3-4cm chunks. Set aside 4 tbsp of the coconut milk in a small bowl.
5. Step 5: Stir the remaining coconut milk, half of the vegetable stock, bananas, and chickpeas into the pan. Season with salt to taste.
6. Step 6: Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 10 minutes.
7. Step 7: Remove the lid and cook for another 10-15 minutes or until the bananas are softened, adding a splash more stock or water if needed.
8. Step 8: Stir in the lime zest and juice. Drizzle the reserved coconut milk over the curry and scatter with chopped coriander and sliced chillies.
9. Step 9: Serve hot with cooked basmati rice or crusty bread.

Tips & Variations

• Use plantains as a substitute if green bananas are not available; they add a slightly sweeter flavor.
• Adjust the number of chillies to your preferred spice level or omit them if you want a milder curry.
• Add other vegetables like spinach or peas towards the end of cooking for extra color and nutrients.
• If you prefer a thicker curry, simmer uncovered for longer to reduce the sauce.

Storage

Store leftover banana curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe bananas instead of green bananas?

Ripe bananas will be much sweeter and softer, which will change the texture and flavor of the curry. Green bananas or plantains are best for maintaining the curry’s intended savory balance.

Is this curry suitable for vegans?

Yes, this curry is entirely plant-based if you use vegetable stock and coconut oil, making it a great vegan-friendly meal.

Lerato’s Tanzanian Banana Curry Recipe

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★★★★★

4.9 from 682 reviews

• Author: Cleo
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Lerato’s Tanzanian banana curry is a vibrant and hearty vegetarian dish combining the natural sweetness of green bananas with aromatic spices and creamy coconut milk. This comforting curry features a blend of red onion, garlic, ginger, and a rich tomato base, enhanced with cardamom, turmeric, cumin, and mild curry powder. Finished with fresh lime juice, coriander, and chillies, it pairs beautifully with basmati rice or crusty bread for a wholesome meal bursting with East African flavors.

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Ingredients

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Main Ingredients

• 2 tbsp coconut oil
• 1 red onion, finely chopped
• 4 garlic cloves, grated
• 1 tbsp grated ginger
• 4 large tomatoes, roughly chopped
• 4 green cardamom pods, seeds crushed
• 1 tsp ground turmeric
• 2 tsp mild curry powder
• 1 tsp ground cumin
• 5 medium green bananas or 2 plantains (about 400-500g)
• 400ml full-fat coconut milk
• 300ml vegetable stock (vegan if needed)
• 400g can chickpeas, drained
• 1 lime, zested and juiced
• Small handful of coriander, roughly chopped
• Green or red finger chillies, sliced

To Serve

• Cooked basmati rice or crusty bread

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Instructions

1. Prepare the base: Heat the coconut oil in a saucepan over medium heat and cook the finely chopped red onions with a pinch of salt for about 8 minutes until softened and translucent.
2. Add aromatics and spices: Stir in the grated garlic, grated ginger, roughly chopped tomatoes, crushed cardamom seeds, ground turmeric, mild curry powder, and ground cumin. Cook for 2 minutes to release the aromas.
3. Simmer the tomato mixture: Add 125ml of water and continue to cook for another 2 minutes until the mixture has softened and thickened slightly.
4. Prepare the bananas: Peel the green bananas or plantains and chop them into 3-4cm chunks.
5. Add liquids and main ingredients: Reserve 4 tablespoons of coconut milk in a small bowl. Stir the remaining coconut milk into the pan along with half of the vegetable stock. Add the banana chunks and drained chickpeas. Season with salt to taste.
6. Cook the curry: Bring the curry to a boil, then reduce the heat to a simmer. Cover the pan and cook for 10 minutes. Remove the lid and continue cooking for another 10-15 minutes until the bananas are soft and tender, adding a splash more vegetable stock if needed to maintain the desired consistency.
7. Finish the curry: Stir in the lime zest and lime juice. Drizzle the reserved coconut milk over the curry, then scatter chopped coriander and sliced finger chillies on top for a fresh and spicy finish.
8. Serve: Serve the banana curry hot with cooked basmati rice or crusty bread to soak up the delicious sauce.

Notes

• Green bananas or plantains are essential for the correct texture; ripe bananas will not hold up well in the curry.
• You can adjust the heat by varying the amount or type of chillies used.
• For a vegan option, ensure the vegetable stock is free from animal products.
• Leftovers keep well refrigerated for up to 3 days and the flavors deepen after resting.
• This curry can be made milder or spicier according to your taste by adjusting the curry powder and chillies.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tanzanian

Keywords: Tanzanian banana curry, green banana curry, plantain curry, coconut curry, vegetarian curry, East African recipes