Banana Curry with Cashew Rice (Veggie)
A Malaysian curry of basmati rice, cashew nuts and potatoes, seasoned with curry leaves and mustard seeds and simmered on the stove.
55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 30 min · 55 min total
- medium
- 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. 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.
- 4
Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
- 5
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.
- 6
Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
