Best Vegan Banana Curry Recipes

BANANA CURRY. (VEGETARIAN.)

Banana Curry. (Vegetarian.) image

My Grandparents owned a banana plantation near the Queensland border, and as such I was fortunate to acquire some banana recipes that are just that much different. This is a great dish winter or summer, and I find it quick and easy to prepare, and a total change for your taste buds. As with most curry recipes, the chilli and curry powder can be adjusted to suit your own likes. On occasions I also add a side dish of salad, particularly if it is served as a main meal. John Connolly Lake Munmorah Australia.

Provided by jace65

Categories Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 chopped red onions
2 tablespoons butter
1 1/2 tablespoons curry powder (or to taste)
2 peeled and coarsely grated cooking apples
1/4 teaspoon of finely chopped red chile
1 tablespoon apricot jam
1 1/2 tablespoons sultanas
2 1/2 tablespoons wine vinegar
1/4 teaspoon salt
1 cup water
4 bananas
2 cups boiled rice, for serving
2 hard-boiled eggs, for serving

Steps:

Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
Serve on a bed of rice, garnished with the hard boild eggs.

Nutrition Facts : Calories 1272.3, Fat 19.8, SaturatedFat 9.7, Cholesterol 242.5, Sodium 453.2, Carbohydrate 254.7, Fiber 15.6, Sugar 56.9, Protein 24.2

VEGAN BANANA CURRY

Vegan Banana Curry image

This recipe was published in the Toronto Star in January and is the creation of chef Stephen Hobson from the Rivoli. I haven't tried it yet, but it looks delicious. Tips: serve over jasmine rice. Use ripe but firm bananas. Madras curry is a milder version - it can be found, along with palm sugar, in Indian supermarkets if you can't find them elsewhere.

Provided by nimsy

Categories Curries

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 21

Ingredients

1 stalk lemongrass
3 fresh lime leaves, torn
3 shallots, chopped
1 large garlic clove, minded
1 teaspoon minced gingerroot
2 tablespoons Madras curry powder
1/4 cup light soy sauce
2 (400 ml) cans coconut milk
1/4 cup lemon juice
2 tablespoons palm sugar
2 large bananas, cut in 1/2 inch round
1 tablespoon fennel seed
1/2 zucchini, diced
1 red bell pepper, diced
1/4 head broccoli (florets of)
1/4 head cauliflower (florets of)
1 stalk celery, diced
1/2 cup diced firm tofu
salt and pepper
sliced banana (to garnish) (optional)
shredded coconut (to garnish) (optional)

Steps:

Discard all but lower 2-1/2 inches lemongrass. Peel and discard outer layer. Chop remaining lemongrass. Add to mini food processor with lime leafs, shallots, garlic and ginger. Grind well.
Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat.
Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium.
Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.

Nutrition Facts : Calories 287.4, Fat 22.6, SaturatedFat 19.4, Sodium 547.2, Carbohydrate 21.3, Fiber 3.2, Sugar 9.4, Protein 5.8