Yep, they drive me absolutely banana’s!
If you’ve been following me on our ‘saving waste’ journey through what I do at The Real Junk Food Project Portsmouth you’ll know for a fact that there isn’t a week that goes by that we don’t get a bunch of banana’s! They are probably one of the main things we receive each week and it not only annoys me greatly, it actually still does excite me!
Cos I get to do wonderfully delicious dishes like this curry. Because, it’s just fantastic to make meals with fruits and vegetables that you’d not normally consider eating. Banana’s, when they are brown and very over-ripe are when they are at their best, and in this curry they work wonders next to the protein packed red lentils.
This dish was a real hit at our Monday Night Cafe Night, and we reckon you’ll be making it at home once you get a hold of this recipe!
p.s this recipe was helped along by it’s original creator at SarahSuperfluous
What you’ll need:
4 or 5 large-ish sized very ripe banana’s (green one’s just wont do!) chopped
100-150g of split red lentils (wash thoroughly first) – depends how thick you want it
1 can – 2 can’s of coconut milk/cream – if you prefer it more korma-ish then go for 2
200ml veg stock if sauce becomes too thick
1 large red onion, finely chopped
1 bell pepper finely chopped
3 cloves of garlic, finely chopped
2 tablespoon of tomato purée
Juice of one lime or 1 tablespoon of the bottled stuff
3 tablespoon ground almond powder
1 tablespoon garam masala
2 tablespoon curry powder
½ tablespoon of chilli powder
1 tablespoon mustard seed
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon turmeric
I know this seems a lot but it’s really just herbs and spices, you don’t need to much of anything else to be fair!
What you’ll need to do:
On a medium heat fry the onion, pepper, mustard seeds and garlic until soft and brown with a little olive oil. In a separate bowl mix the almond, lime juice, garam masala, chili powder, cumin, curry, coriander, turmeric and with a tiny bit of warm water to make a paste. Then add this to the onions and garlic, along with the tomato puree. Mix it all well, letting all the flavors come together.
Next slowly stir in the coconut cream over a low heat until it starts to thicken, then add the red lentils and half the banana’s. Leave to simmer for around 30 minutes and add any stock if you think it’s getting too thick. After 30 minutes add the rest of the banana’s and simmer for another 30 mins (if needed) and then serve on some lovely basmati rice with some pitta bread or naan.
Believe me, you’ll never see banana’s quite the same again after eating this!