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Lerato's Tanzanian banana curry

A serving of Lerato’s Tanzanian banana curry

Lerato's Tanzanian banana curry

Name: Lerato's Tanzanian banana curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: African
Ingredients: 2 tbsp coconut oil; 1 red onion finely chopped; 4 garlic cloves grated; 1 tbsp grated ginger; 4 large tomatoes roughly chopped; 4 green cardamom pods seeds crushed; 1 tsp ground turmeric; 2 tsp mild curry powder; 1 tsp ground cumin; 5 medium green bananas or 2 plantains (about 400-500g); 400ml full-fat coconut milk; 300ml vegetable stock (vegan, if needed); 400g can chickpeas drained; 1 lime zested and juiced; small handful of coriander roughly chopped; green or red finger chillies sliced; cooked basmati rice or crusty bread, to serve

Lerato Umah-Shaylor

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.9 out of 5.8 ratingsRate

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Escape to east Africa with this budget-friendly curry. The unripe green bananas can be swapped for firm yellow plantains and you can add more chillies, if you like

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp coconut oil
1 red onion

finely chopped
4 garlic cloves

grated
1 tbsp grated ginger
4 large tomatoes

roughly chopped
4 green cardamom pods

seeds crushed
1 tsp ground turmeric
2 tsp mild curry powder
1 tsp ground cumin
5 medium green bananas or 2 plantains

(about 400-500g)
400ml full-fat coconut milk
300ml vegetable stock

(vegan, if needed)
400g can chickpeas

drained
1 lime

zested and juiced
small handful of coriander

roughly chopped
green or red finger chillies

sliced
cooked basmati rice

or crusty bread, to serve

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Nutrition: Per serving

kcal490
fat25g
saturates20g
carbs51g
sugars24g
fibre10g

high
protein9g
salt0.2g

Method

step 1

Heat the coconut oil in a saucepan over a medium heat and cook the onions with a pinch of salt for about 8 mins, or until softened.
step 2

Stir in the garlic, ginger, tomatoes, cardamom and ground spices, and cook for 2 mins more. Add 125ml water and cook for another 2 mins until everything has softened.
step 3

Peel the bananas and chop into 3-4cm chunks. Spoon 4 tbsp of the coconut milk into a small bowl and set aside, then stir the rest into the pan along with half of the vegetable stock, the bananas and chickpeas. Season with salt. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 10 mins. Remove the lid and cook for another 10-15 mins, or until the bananas are softened, adding a splash more if needed.
step 4

Stir in the lime zest and juice, then drizzle over the reserved coconut milk and scatter over the coriander and chillies. Serve with basmati rice or crusty bread.

Recipe from Good Food magazine, September 2024

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A star rating of 4.9 out of 5.8 ratings

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