Banana Curry

Despite the ingredients, this curry isn't especially sweet. It's mild, creamy and the bananas take on a texture akin to sweet potatoes. Using curry paste is a bit of a cheat method, but I'm still not confident enough with spices to attempt something that requires such delicate flavours. I used korma curry paste, for the mild, sweetness but you can use whatever you want. The best bananas are still half green; anything riper than that will fall apart. I used tinned pineapple because I'm not chopping up a pineapple, but fresh would be great if you have it.

I also used tofu to add some protein, but that is optional. Whenever I fry tofu I fry it in a little dark soy sauce and mirin, no matter what the type of dish is I'm serving. I find it adds just that little bit of extra flavour.


Banana curry

Serves 4

Takes 35 minutes


4 semi-ripe bananas

1 large onion (or 2 escallion shallots)

1 400g tin of pineapple pieces in juice

1 400ml tin of coconut milk

At least 4 tbsp korma curry paste, add more for a stronger taste

3-4 cloves of garlic, chopped

400g block of firm tofu, chopped into small pieces (optional)

A splash of dark soy sauce and mirin to fry the tofu in (optional)

Rice to serve


* Fry the tofu over a medium heat for 5 minutes with the soy sauce and mirin, if using. Chop the onions and banana while doing this.

* Add the onions and garlic and fry with the tofu for a few minutes until the onion is translucent

* Add the bananas and stir around for a minute or so, then stir in the curry paste.

* Make sure the curry paste has coated everything and had a chance to infuse, then add the coconut milk.

* Stir the coconut milk through well and add the pineapple including some of the juice. The more you put, the sweeter and runnier the curry will ultimately be.

* Lower the heat and simmer for 10 minutes, or longer if you prefer a thicker sauce.

Goes well with brown rice.