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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Simmer the tomato mixture: Add 125ml of water and continue to cook for another 2 minutes until the mixture has softened and thickened slightly.
- Prepare the bananas: Peel the green bananas or plantains and chop them into 3-4cm chunks.
- 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.
- 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.
- 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.
- 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
