Best Rose Elliots Banana Curry With Cashew Rice Veggie Recipes

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

Provided by vicscottuk

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

500 g potatoes, halved
2 tablespoons olive oil
1 onion, chopped
2 green peppers, cored, deseeded and chopped
2 teaspoons mustard seeds
1/2 teaspoon turmeric
1 tablespoon ginger, grated
4 garlic cloves, crusted
5 g curry leaves
4 bananas, large under-ripe, sliced
300 ml water
75 g coconut cream, cut into small pieces
4 teaspoons tamarind paste
salt and pepper
300 g basmati rice
125 g roasted cashew nuts, chopped

Steps:

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.

Sri Lankan Cashew Curry image

Provided by Lauren Joseph

Yield 4 Servings

Number Of Ingredients 11

2 cups raw cashews, soaked in water overnight
1 Tbsp. virgin coconut oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 2" piece ginger, peeled, finely chopped
2 tsp. homemade or store-bought unroasted Sri Lankan curry powder
½ tsp. ground turmeric
½ tsp. paprika
1¼ tsp. kosher salt, plus more
1¼ cups unsweetened coconut milk
Lime wedges (for serving)

Steps:

Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.