Thursday, 12 January 2017

Vegan Banana Curry from the Seychelles

Something vegan was my aim for this evening. I was looking through some travel brochures and saw a link to recipes from these islands. They have influences from many countries, the Creole kitchen has French, English, Indian and African roots.
Many dishes have fish as the protein staple and curries are often on the menu.

4 very unripe bananas (nearly green)
200 g coconut cream
2 tsp tamarind paste in 50 ml water
50 ml water
5 shallots
3 cloves of garlic
6 cm fresh ginger
1 fresh piece tumeric
1 fresh red chili
2 tbsp coconut oil
1/4 tsp brown mustard seed
1/4 tsp fenugreek seed
1/4 tsp coriander
1/4 tsp cumin
3 cardamom pods
1/4 tsp black sesame seeds
1/2 ground galgant powder
1/4 tsp dried lovage
1/2 tsp salt and pepper
2 tsp palm sugar
1/2 bunch fresh coriander
1/2 bunch chives
1 cup Basmati rice

Peel the bananas and cut them into slices.
Cook the rice.

In a small blender chuck in onions, garlic, ginger, chili and curcuma and blitz them up.
In a pan heat up the oil and get the hard seeds in and let them pop. Add the blitzed up mix and fry that for 2 minutes. Get in the tamarind and the coconut cream and cook some more.

Get the bananas in and coat them with the sauce. Cook for 10 minutes on low heat, when it gets to dry add a bit more water. Season and add sugar.
Chop the fresh coriander and the chives. Mix the chives with the fresh cooked rice. Add coriander to the bananas.

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