About this recipe:This recipe finds its harmony in the way the bold, bursting flavour of curry interacts with the soft sweetness of bananas and smooth yoghurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations. Serve with basmati rice.
80ml sunflower seed oil
2 onions, diced
8 tablespoons curry powder
1 1/2 tablespoons ground cumin
4 teaspoons ground turmeric
1 1/4 teaspoons salt
1 teaspoon caster sugar
1 tablespoon ground ginger
1 teaspoon chilli powder
1 1/4 teaspoons ground cinnamon
1 1/2 teaspoons ground black pepper
4 teaspoons curry paste
8 cloves garlic, pressed
200g natural yoghurt
2 bananas, diced
3 tomatoes, chopped
25g desiccated coconut
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chilli powder, cinnamon and black pepper. Cook and stir until fragrant, about 1 minute.
Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the passata and yoghurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut just before serving.
Unusual curry sauce which I made to use up a surfeit of bananas. I didn't have any tumeric or cumin (which I'm not keen on) so substituted more curry powder. Definitely one to experiment with as suggested. - 09 Jan 2012