Spicy Banana Curry
A bold, unique dish that combines ripe bananas with spicy curry sauce for a sweet-and-hot flavor combo. Popular in Sri Lankan cuisine, it’s surprisingly delicious and pairs well with rice or flatbread.
Ingredients
- 1/3 cup sunflower seed oil 2 onions, diced
- 1/2 cup curry powder
- 1 1/2 tablespoons ground cumin 4 teaspoons ground turmeric
- 1 1/4 teaspoons salt
- 1 teaspoon white sugar
- 1 tablespoon ground ginger 1 teaspoon chili powder
- 1 1/4 teaspoons ground cinnamon 1 1/2 teaspoons ground black pepper
- 4 teaspoons curry paste 8 cloves garlic, pressed
- 1 (10 ounce) can tomato sauce 2/3 cup plain yogurt
- 2 bananas, diced
- 3 tomatoes, chopped 1/4 cup flaked coconut
Directions
- Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
- Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.
