Sri Lankan Spiced Banana Curry

Ingredients

• 4 ripe bananas 4 ripe bananas
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 cinnamon stick 1 cinnamon stick
• 1 cup coconut milk 1 cup coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 28g, 14g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Peel the bananas and cut them into thick slices.
2. 2.
   Heat coconut oil in a large pan over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until golden brown.
4. 4.
   Add the mustard seeds, turmeric powder, curry powder, and cinnamon stick to the pan. Stir well to combine the spices with the onions and garlic.
5. 5.
   Add the banana slices to the pan and gently toss them in the spice mixture.
6. 6.
   Pour in the coconut milk and season with salt to taste.
7. 7.
   Reduce the heat to low and simmer the curry for about 10-15 minutes, or until the bananas are tender.
8. 8.
   Remove the cinnamon stick from the curry before serving.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Bananas — Use ripe bananas for this recipe as they will provide a natural sweetness to the curry. Avoid using overripe bananas as they may become too mushy during cooking.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the curry.
• If you prefer a thicker curry, you can mash some of the banana slices with the back of a spoon during cooking.
• Adjust the amount of spices according to your taste preferences. Feel free to increase or decrease the quantities to suit your palate.
• Serve the curry with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to develop and intensify over time.

Serving advice

Serve the Sri Lankan Spiced Banana Curry hot with steamed rice or roti. The creamy and aromatic curry pairs well with a side of tangy lime pickle or a cooling cucumber raita.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped cilantro to add a pop of color. Serve it in a vibrant ceramic bowl to showcase the beautiful yellow hue of the curry.