Banana Curry

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By Alice Serves: 4
Prep Time: 10 Cooking Time: 20

This is the perfect mid-week treat. It's super healthy, tasty and makes use of a lot of store-cupboard ingredients.


  • 3 green (unripe) bananas, skinned and chopped into chunks
  • 50g creamed coconut, cut into small chunks
  • 2 yellow peppers (cut into small chunked)
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp fresh grated (or finely chopped) ginger
  • 400 ml water
  • 400g new potatoes, cut into halves
  • Juice of half a small lemon
  • 1 tsp sugar
  • Salt and pepper (to season)
  • Spices:
  • ½ tsp garam masala
  • ½ tsp curry powder
  • 2 tsp mustard seeds
  • Yoghurt to serve
  • Rice to serve



Boil the potatoes until tender.


While you wait for the potatoes to cook, heat up 2 tbsp of oil in a frying pan on a medium heat. Add the chopped onion and peppers to the pan. Cover with a lid and cook for 5-10 minutes, until the vegetables are soft.


Add the ginger, garlic, garam masala, curry powder and mustard seeds to the pan. Fry for a 2-3 minutes, but make sure they don't burn!


Add the water, potatoes, creamed coconut, sugar, lemon juice and banana to the pan. Cook on a low heat for 5-10 minutes and season with salt and pepper. This is also a good time to put on your rice, as white rice normally takes around 10 minutes too!


When both the rice and curry are done serve up with a dollop of fresh yoghurt on each portion.


  • 350 Calories


Nutrition values are for the curry only, not the rice.

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