Vegan Banana Curry Recipes

BANANA STEM CURRY

Steps:

• Peel the outer layers of stem to get a cylindrical piece. Slice the stem into round pieces and then cut them up fine.
• Cook fine cut banana stem for about 5 to 7 minutes with salt, tamarind paste/juice, turmeric and jaggery. Drain the water out.
• In a separate pan, dry roast sesame seeds until slightly brown. Set aside to cool.
• Blend the roasted sesame seeds to a coarse powder.
• Heat oil in a pan. Sauté seasoning ingredients (curry leaves, dry red chili pepper, chana dal, mustard seeds, cumin seeds, and urad dal) for 1 minute.
• Add the boiled banana stem and green chili peppers, saute for a few minutes then add the roasted sesame powder. Add salt to taste and stir to mix well.
• Cook for 5 minutes and transfer to serving bowl.

VEGAN BANANA CURRY

Steps:

• Discard all but lower 2-1/2 inches lemongrass. Peel and discard outer layer. Chop remaining lemongrass. Add to mini food processor with lime leafs, shallots, garlic and ginger. Grind well.
• Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat.
• Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium.
• Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.