Banana and Butternut Coconut Curry
A beautiful coconut curry that pairs the sweetness of banana, butternut squash and coconut with rich spices and savoury sauces to create an amazing blend of flavour. One you will not forget easily. Pair with rice, noodles or flat bread.
Ingredients
- 250 g Shallots or 2 large onions
- ½ Butternut Squash Diced into 1cm cubes
- 1 Large Red Bell Pepper Cut into large chunks
- 200 g Chestnut Mushrooms
- 1 Cup Spinach
- 15g Fresh Ginger peeled and grated
- 3 Large Cloves Garlic Crushed
- 1 large handful Fresh Chopped Coriander / Cilantro
- 3 Spring Onions
- 400 ml Coconut Milk
- 3 tsp Turmeric
- 3 tsp Ground Coriander
- 4 tsp Curry Powder (I used medium but use hot or mild if want to adapt the spice level)
- 2 tbsp Soy Sauce
- 1 tbsp Honey
- ½ Lime Juiced
- 2 tbsp Coconut Oil
- 1 tbsp Sesame Oil (Or more coconut oil if you don't have sesame oil)
- 1 Large Banana The greener, the better
- 1 tbsp Flour Plain or Cornflour
Instructions
- Heat the coconut oil on medium-high heat until hot and then add the onions. Fry until starting to brown and then add the garlic, ginger and a pinch of salt and fry for a further minute.
- Add in the diced butternut squash and fry until the edge start to brown. Add in the ground coriander and the bell pepper and mix well.
- Add in the coconut milk, turmeric, curry powder and stir in the mushrooms and simmer for 10 minutes. (Once you have added the coconut milk, add a dash of water into the tin, swirl and add to the pan).
- Add in soy sauce, honey, lime juice and a pinch of salt and pepper.
- In another pan, heat the sesame oil on high. Slice the banana into medium sized chunks and coat lightly in the flour, making sure to dust off any excess. Add to the sesame oil and fry until brown and crispy on the bottom. Flip and brown on all sides.
- Add the spinach, spring onions, fresh coriander to the curry and stir through until the spinach has wilted.
- Top the curry with the crispy banana and serve with rice, bread or noodles.