Kashmiri style banana and chickpea curry
This kashmiri style curry uses an ingredient most of us wouldn't consider putting in a curry. Banana! Enjoy with paratha or rice
30 minute meal - One-pan
Ingredients
- 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
Instructions
- 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.
Notes
Be sure to use super ripe bananas in this dish – the ones that are going brown on the kitchen counter are perfect! These are much sweeter than yellow bananas and give the curry its moreish flavour and silky texture
Nutrition
Calories: 491kcalCarbohydrates: 42gProtein: 8gFat: 37gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 19mgSodium: 20mgPotassium: 911mgFiber: 7gSugar: 18gVitamin A: 110IUVitamin C: 17mgCalcium: 103mgIron: 6mg
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