Rose Elliot'S Banana Curry With Cashew Rice (Veggie

Name: Rose Elliot'S Banana Curry With Cashew Rice (Veggie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

767

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g potatoes, halved, 2 tablespoons olive oil, 1 onion, chopped, 2 green peppers, cored, deseeded and chopped, and more.

Yes, Rose Elliot'S Banana Curry With Cashew Rice (Veggie) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rose Elliot'S Banana Curry With Cashew Rice (Veggie)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions