A fragrant, coconut and tomato curry with banana blossom and greens, served with fluffy basmati rice. Taking inspiration from one of my favourite curries growing up, to create a wonderfully delicate, yet full-flavoured curry.
This curry is more on the brothy side, which makes it perfectly warming for cold days and also hydrating for hot days. Once served with rice the grains soak up some of the flavour and sauce, creating a wonderful eating experience.
When I was growing up, I was never really much of a meat-eater, but fish I did like. One of my favourite things my mum would make was a prawn and spinach curry and this next recipe takes inspiration from that. Banana blossom has a similar texture to white fish and takes on flavours of marinades and sauces it's added to. It's commonly battered for a vegan take on fish and chips. If you can't get hold of banana blossom you could try jackfruit, tofu, cauliflower or perhaps another meat substitute.
Tinned tomatoes are full of vitamin C, they also contain good amounts of iron, potassium and copper too. Coconut milk also contains good amounts of iron, as well as manganese, magnesium, phosphorus, potassium and folate. Banana blossom contains fibre as well as many of the other nutrients above like iron, vitamin C and potassium - helping to keep your blood cells healthy and you energised. In addition to the above, the greens also provide some protein, for your muscles and along with fibre, helping to keep you fuller for longer.
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Tomato & Coconut Banana Blossom Curry | Serves: 4 | Time: 40 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- Large saucepan
- Wooden spoon
Ingredients
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp black mustard seeds
- 1/4 tsp ground black pepper
- 1 tbsp coconut oil
- 1 onion
- 3-inch piece ginger
- 2 cloves garlic
- 1 tbsp lemongrass paste
- 1/2 tsp minced red chili or chili flakes
- 200ml coconut milk
- 1 tin chopped tomatoes (400g)
- 1 tsp brown sugar
- 1 tsp salt
- 2 cups water
- 1 tsp turmeric
- 2 tsp lime juice
- 1 tin banana blossom
- 150g mangetout
- 150g dark leafy greens (I used choy sum)
To serve:
- Cooked basmati rice
- Fresh coriander (optional)
Method
- Add the saucepan to a low-medium heat, then add the cumin, coriander, mustard seeds and black pepper. Toast the spices for a few minutes, moving around the pan often until they turn a slightly darker colour and smell aromatic, then remove from the heat and place to one side for later.
- Add the coconut oil to the pan, peel and finely dice the onion and add to the pan. Cook for about 5 minutes, stirring occasionally. Then add the toasted spices to the pan and stir these around for about 30 seconds.
- Whilst the onions are cooking, peel and grate the ginger, peel and mince the garlic, then, once the spices are in, add these to the pan with the lemongrass and chili and cook for a couple of minutes. Then add the coconut milk, tomatoes, brown sugar, salt and water, turn the heat up slightly and bring up to a simmer.
- Drain the banana blossom and chop any large pieces in half or thirds. Add the turmeric, lime juice and banana blossom to the pan, bring up to a simmer and cook for 15 minutes.
- Then add the greens and cook for a few minutes to heat through, then serve up with a side of rice and enjoy!
Cassidy xx
