Rose Elliot's Banana Curry With Cashew Rice (Veggie) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Delicious banana curry recipe from Rose Elliot's Vegetarian Supercook book Ingredients:
500 g potatoes, halved |
2 tablespoons olive oil |
1 onion, chopped |
2 green peppers, cored, deseeded and chopped |
2 teaspoons mustard seeds |
1/2 teaspoon turmeric |
1 tablespoon ginger, grated |
4 garlic cloves, crusted |
5 g curry leaves |
4 bananas, large under-ripe, sliced |
300 ml water |
75 g coconut cream, cut into small pieces |
4 teaspoons tamarind paste |
salt and pepper |
300 g basmati rice |
125 g roasted cashew nuts, chopped |
Directions:
1. Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
2. Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
3. Boil your basamati rice until soft and fluffy, set aside keeping it warm.
4. Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
5. Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
6. Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
7. Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.
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