Indy Power: Banana curry - a subtly sweet and delicious dish
Spicy and subtly sweet, this deliciously different dish brings something new to the table...
The pairing of this fragrant, fresh curry paste with the subtle sweetness of banana makes it extra comforting.
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Serves 4. Gluten-free & vegan
½ white onion
300g butternut squash
1 ripe banana
1 tbsp coconut oil
1 x 400ml tin of coconut milk
250ml vegetable stock
For the curry paste:
½ white onion
3 cloves of garlic
20g fresh ginger
½ red chilli
1 tsp turmeric
1 tsp cumin
½ tsp ground coriander
5g fresh coriander
3 tsp melted coconut oil
1. To make the paste, peel the onion, garlic and ginger, and roughly chop them. Add them and all of the other paste ingredients to your blender and blend on high, until smooth.
2. Dice the remaining half onion, and chop the aubergine and butternut squash into cubes. In a small bowl, mash the banana with a fork.
3. Place a large pot on medium heat. Add a tablespoon of coconut oil to the pot, add in the paste and stir it around for a minute, until sizzling. Add the mashed banana and a dash of coconut milk, and stir into a creamy paste.
4. Add the onions and veg, and toss well. Cook for about 5 minutes, stirring regularly, until the onions have started to soften.
5. Pour in the stock and the rest of the coconut milk and stir. Let it simmer gently, with the lid on, until the veg is tender, about 30 minutes.
If you don’t have butternut squash or aubergines, this curry works really well with almost all veg — try it with cauliflower, courgettes, broccoli, carrots... whatever you have access to.
A cup of comfort...
Fresh ginger tea is touted as being a great home remedy for nausea during pregnancy, and while I haven't found it very helpful in that regard, I've always turned to it when I've felt a cold coming on, and now more so than ever. When you're pregnant and feel a tickle in your throat or a blocked nose, there isn't much to turn to, and I've found ginger tea to be the best comfort. Make it by peeling a thumb-sized piece of ginger and cutting it into slices, then just pop it in a mug with a teaspoon or two of maple syrup and top with boiling water. It will soothe your sore throat and warm you from the inside out.
My husband is a fiend for mango chutney with his curry, and I love making it at home. My favourite recipe is on page 125 of my book, The Little Green Spoon, but here is a little summary of it, if you want to try it with this. Add a tablespoon of coconut oil to a medium pot on medium heat with a teaspoon of nigella seeds and half a teaspoon each of mustard seeds, cumin, ground ginger and ground coriander, and let them sizzle. Add a diced onion and garlic clove, 450g fresh chopped mango, 125ml apple cider vinegar and 250ml maple syrup, and let it simmer for an hour. It's really easy and better than any you'll find in a jar.