Big Picnic Demo dish
This kashmiri banana curry was demonstrated at the 2023 Vanlife Eats big picnic. The Kashmiri banana curry was demonstrated by Shelley of you.trition. Shelley has worked hard to create an amazing recipe book, In celebration of food. This recipe book has 30 incredible recipes (including this curry!). It has a range of dishes to suit most dietary requirements and tastes. Meals range from a quick 20 minute dish, to a showstopper if you have the time. The main thing is that it celebrates the joy that food can bring. If you would like to buy a copy of Shelley’s recipe book (and let’s face it – who wouldn’t?!) you can buy it from here.
In the meantime, if you have overripe bananas that need using up, give the banana bread a miss and make this beauty instead!
Kashmiri style banana and chickpea curry
- 1 Large white onion
- 2 cloves Garlic
- 1/2 Green chilli
- 1 tbsp Ghee
- 1 tsp Tumeric
- 1 tsp Cumin seeds
- 2 tsp Curry powder
- 2 Very ripe bananas
- 200 ml Coconut milk
- 1 tin Chickpeas
- 1 tsp Garam masala
- 1 handful toasted flaked almonds
- Salt to taste
- Freshly chopped coriander to serve
- Peel and dice the onion. Crush or finely dice the garlic. Finely dice the green chilli. Peel and thinly slice the bananas. Drain the chickpeas.
- In a frying pan, fry the onions in the ghee over a medium heat for 8-10 minutes, stirring regularly, until soft and slightly browned. Add the garlic and green chilli and fry for a further minute. Add the cumin seeds and fry for 2 minutes. Add the turmeric and curry powder and fry for a further minute, adding a drop of water to loosen if needed.
- Add the sliced bananas to the spices and stir to coat. Cook for 4-6 minutes until they have broken down into the sauce. Add the coconut milk, ½ tin water and chickpeas and cook for 10-15 minutes, until the chickpeas have softened slightly and the sauce has thickened.
- Remove from the heat, then stir through the garam masala and salt to taste. To serve, scatter with the toasted flaked almonds, green chilli and freshly chopped coriander.