Name: Banana Korma Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 10 g almond flakes; 0.25 item banana; 40 g coconut cream; 0.5 clove garlic; 20 g tomato purée; 30 ml water; 2.5 g ghee; 0.25 item yellow onion; 3.75 g fresh ginger; 0.25 item carrot; 0.5 tsp turmeric powder; 0.5 tsp mild curry powder; 0.25 tsp chilli flakes; 0.25 item cinnamon stick; 0.25 item bay leaf; 0.25 tsp fennel seeds; 0.25 tsp salt; 3.75 ml lime juice; 18.75 g frozen peas

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Banana Korma Curry

Banana Korma Curry

A unique vegetarian curry combining the sweetness of bananas with traditional korma spices.

Source

Ingredients:

10
g
almond flakes
0.25
item
banana
40
g
coconut cream
0.5
clove
garlic
20
g
tomato purée
30
ml
water
2.5
g
ghee
0.25
item
yellow onion
3.75
g
fresh ginger
0.25
item
carrot
0.5
tsp
turmeric powder
0.5
tsp
mild curry powder
0.25
tsp
chilli flakes
0.25
item
cinnamon stick
0.25
item
bay leaf
0.25
tsp
fennel seeds
0.25
tsp
salt
3.75
ml
lime juice
18.75
g
frozen peas

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Remove to a bowl.
Place banana, coconut cream, garlic, tomato purée, and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth, scraping the sides.
Heat ghee in a heavy-based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.
Add diced vegetables to the pot and stir through. Then, add all of the spices and salt, and stir until well combined. Pour the coconut banana mix into the saucepan, add lime juice, stir and bring to a boil. Cover with a lid, turn the heat to medium-low and cook for 15 minutes.
After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes.
Serve topped with the remaining almonds and fresh coriander or mint.

Nutrition	Per Serving 207 g	Per 100g
Energy	283.8 kcal	137 kcal
Protein	5.7 g	2.8 g
Fibre	5.6 g	2.7 g
Salt	1.4 g	0.7 g
Sugar	7.9 g	3.8 g
Carbohydrates	25.2 g	12.2 g
Fat	19.9 g	9.6 g

Environmental	Per Serving 207 g	Per 100g
CO2	0.2 kg	0.1 kg
Water	0.4 l	0.2 l

10
g
almond flakes
0.25
item
banana
40
g
coconut cream
0.5
clove
garlic
20
g
tomato purée
30
ml
water
2.5
g
ghee
0.25
item
yellow onion
3.75
g
fresh ginger
0.25
item
carrot
0.5
tsp
turmeric powder
0.5
tsp
mild curry powder
0.25
tsp
chilli flakes
0.25
item
cinnamon stick
0.25
item
bay leaf
0.25
tsp
fennel seeds
0.25
tsp
salt
3.75
ml
lime juice
18.75
g
frozen peas

Add almond flakes to a medium frying pan and heat over medium heat. Cook for about 2 minutes, stirring frequently, until toasted and golden brown. Remove to a bowl.

Place banana, coconut cream, garlic, tomato purée, and water in a food processor. Add half of the toasted almond flakes (reserve the rest for later). Process until smooth, scraping the sides.

Heat ghee in a heavy-based saucepan over medium heat. Add onion and sauté for two minutes, then add ginger and stir through for about 30 seconds.

Add diced vegetables to the pot and stir through. Then, add all of the spices and salt, and stir until well combined. Pour the coconut banana mix into the saucepan, add lime juice, stir and bring to a boil. Cover with a lid, turn the heat to medium-low and cook for 15 minutes.

After 15 minutes, add the thawed-out peas, stir, uncover and cook for a further 5 minutes.

Serve topped with the remaining almonds and fresh coriander or mint.