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.
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
A pretty decent starting point. I had to halve the recipe because it makes a whole lot (it still made a lot, even halved) and used canned tomatoes instead of diced fresh. The end result was hot but not as flavorful as I'd like. I tried to tweak the spices to suit my taste a little more, but something seems missing... the idea of a banana curry recipe is good, but I'm not quite sure this is the one. - 24 Aug 2009 (Review from Allrecipes US | Canada)
try adding garam masala and cayenne pepper, mmmmm. Super yummy! i used raisins instead of coconut and used a whole banana, i served it on top of oatmeal for a slap in the face breakfast. And i made it for one, but was able to get 2 servings out of it, woot, woot! - 24 Dec 2009 (Review from Allrecipes US | Canada)