Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, chopped
- 1 tablespoon fresh ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (400 ml) coconut cream
- 1 pound unripe bananas, peeled and sliced
- 1 cup vegetable stock
- Salt to taste
- 1 tablespoon lemon juice
- Chopped fresh parsley (for garnish)
Instructions
- Begin by warming the olive oil in a deep skillet over medium heat. Add the diced onion and sauté until it softens and turns golden, approximately 6 minutes.
- Next, incorporate the chopped garlic and minced ginger, allowing them to cook for about 2 minutes until aromatic.
- Introduce the cumin and coriander seeds, toasting them for a minute before adding the ground turmeric and cayenne pepper. Mix thoroughly and let the spices bloom for another minute.
- Gradually pour in the coconut cream and vegetable stock, stirring to blend all the ingredients. Allow the mixture to come to a gentle boil.
- Once boiling, add the sliced unripe bananas and sprinkle with salt. Lower the heat, cover the skillet, and let it simmer for 15-20 minutes, stirring occasionally, until the bananas are soft and infused with flavor.
- After the bananas have cooked through, stir in the lemon juice and taste to adjust the seasoning as needed.
- Serve the dish warm, garnished with fresh parsley for a burst of color and flavor.
Notes
- For a heartier meal, feel free to mix in some cooked chickpeas or lentils during the last few minutes of cooking.
- To elevate the heat level, consider adding finely chopped green chilies or a splash of your favorite hot sauce when incorporating the spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: African
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: varies
- Protein: 4g
- Cholesterol: 0mg