Rose Elliot's Banana Curry With Cashew Rice (Veggie)

Recipe by Chef #1566917
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
  • Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
  • Boil your basamati rice until soft and fluffy, set aside keeping it warm.
  • Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
  • Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
  • Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
  • Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.
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