Sweet Potato and Green Banana Curry

Never ignore the banana just because its GREEN! A delicious, spicy dry curry made predominantly from sweet potatoes and bananas. A wonderful meal on its own or excellent when an accompaniment to meat or vegetable curries.

15 minutes

40 minutes

150ºC

Ingredients

6 green bananas
3 medium sized sweet potatoes
1 large onion

- finely chopped
1 green fresh chilli
6 tbsp ghee

- or quality vegetable oil
1 tsp cumin

- powder
1 tsp coriander

- powder
Pinch of dried crushed chilli flakes
Deoration
Fresh coriander leaves

Instructions

Prepare sweet potatoes:
01 Wash sweet potatoes well. Can either peel or leave the skins on. Cut into 6 cm cubes.
Cook:
02 Heat all the oil/ghee. Add onion and fresh chilli, sauté until soft. Add the curry spices. Stir for a few minutes.
03 Add the sweet potato; turn well in oil/ghee and spices. Cover the pan and gently steam for 10 minutes, stirring occasionally.
04 Meanwhile, peel and cut the bananas into angular pieces and add to the curry.
05 Sprinkle with pinch of crushed chilli and add salt and pepper. Gently mix together.
06 Place in a moderate oven and bake for a further 10-15 minutes.
07 When cooked garnish with fresh coriander and rice.

Notes

Do be careful when stirring the ingredients – use a flat spoon or spatula as they can turn to mush with overwork. I often make this dish the day before eating as this dry curry tastes even better once the flavours have had time to infuse. If you are unable to get the original Indian banana, ordinary bananas are quite acceptable – but they must be green and not over ripe. This type of curry is what we call a ‘dry curry’ (no sauce) and is not suitable for the freezer.