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

"Delicious banana curry recipe from Rose Elliot's Vegetarian Supercook book"
 
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Ready In:
55mins
Ingredients:
16
Serves:
4
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ingredients

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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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Reviews

  1. Lovely easy recipe, mild, like korma, so good for kids. Would put fewer bananas in next time as it was quite sweet but will definitely make it again.
     
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