Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 2 long green chillies
- 1tablespoons vegetable oil
- 1 brown onion, finely chopped
- 2 clothes garlic, crushed
- 2centimeters fresh ginger, peeled, finely grated
- 1teaspoons mustard seeds
- 1teaspoons ground turmeric
- 2teaspoons ground coriander
- 1teaspoons ground cumin
- 400milliliter coconut milk
- 4 large firm bananas, peeled, sliced diagonally
- 420grams no-added-salt lentils, drained, rinsed
- 450grams microwave basmati rice
- 1/4 bunch coriander, leaves picked
- 1/4 cup banana chips
- 1/4 cup dry roasted cashew nuts
Description
Use up large ripe bananas in this creamy vegetarian curry made with lentils, coconut milk and your favourite spices. The sweet and savoury flavour pairing is deliciously satisfying.
Method
Step 1 of 3
Finely chop 1 chilli. Heat oil in a large, deep frying pan over medium-high heat. Add onion and cook for 5 minutes or until softened. Add chopped chilli, garlic, ginger, mustard seeds, turmeric, ground coriander and cumin. Cook, stirring for 2 minutes or until fragrant.
Step 2 of 3
Stir in coconut milk and 1/2 cup water. Bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes or until slightly thickened. Add banana and lentils and simmer for a further 4-5 minutes. Season.
Step 3 of 3
Heat rice according to package instructions. Thinly slice remaining chilli into rounds. Serve curry with rice and topped with coriander leaves, banana chips, nuts and remaining chilli.
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