- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Friday, 24 June 2011
CC Banana Curry
Cookbook Challenge is prompting me to return to some of my unused cookbooks.
Cooking dinner seems to take longer than ever these days. I take any shortcuts I can. As you will see in the photo below, Sylvia still has a different dinner to us many nights. I often offer her some of what we have but I have enough problems getting her to eat the plain food she prefers.
I wish I knew why she is not so keen on vegetables suddenly, then tells me I am "a bit naughty" if I try eat a piece of the fruit that I am sharing with her (because don't toddlers own the whole world). I hope you get the picture of how much constant supervision is required to try and get her to eat.
E looked at the fresh bunch of curry leaves and said they looked like a hedge. He thought some curry powder might improve the meal. I loved the spices on paper but it needed a bit more oomph. Perhaps it would work better in summer with the delicate flavours and the fruit.
I've wanted to try banana in curry for ages. My interested in bananas in a savoury recipe was piqued by this adventurous recipe. I am glad I have finally had my first experiment. It may take a few more goes before I am convinced I got it right. It is not a difficult or time consuming recipe and with a bit more spice, I think it might be lovely.
To see what my fellow Cookbook Challengers made with spice, go here.
Previously on Green Gourmet Giraffe:
This time last year: Food props - food photography
This time two years ago: Refugee Week Stew
This time three years ago: Pumpkin chutney
This time four years ago: WHB Soda Bread for Remembrance
adapted from Rose Eliot's Vegetarian Supercook
500g baby potatoes, halves
2 tbsp olive oil
1 onion, chopped
2 green capsicums, chopped
2 tsp mustard seeds
5g or small bunch of curry leaves
1/2 tsp turmeric
1 tbsp finely grated ginger
4 cloves garlic, crushed
250ml coconut cream
1 tsp tamarind paste
1/2 - 1 tsp salt (or to taste)
125g cashews (or in my case, 4 handfuls)
rice, to serve (Rose suggested 300g but I found this a bit much for us)
Cook potatoes for about15 minutes until cooked but not falling apart. Drain and set aside. Cook the rice and
Meanwhile, heat olive oil in a large saucepan and fry onion and green capsicum for about 10 minutes over medium heat. Stir in mustard seeds and heat a minute or two until they pop (though I am not sure if mine popped). Add curry leaves, turmeric, ginger and garlic and stir for about a minute.
Add coconut cream, tamarind paste, salt, bananas and cooked potatoes and cook for about 5-10 minutes until bananas start to soften. Serve hot over rice and sprinkle with roughly chopped cashews.
On the stereo:
Time Pieces: the best of Eric Clapton