Bananas lying around doing nothing? Try putting them in a curry dish. I posted this recipe before, and recently it popped back in our minds when we saw we had some bananas that were turning rather yellow. Nothing wrong with that! You would say, that’s what they’re supposed to do. I know! But we both like our bananas green/yellow when eating them ‘au naturel’. The riper version is perfect for sweet dishes and works particularly well in this curry. It’s an adaptation from a recipe I got from my friend Radha. Children may like it too. It is not so spicy and full of wonderful flavours. Perfect for a day without meat but with plenty of fruit and veg.

This is how you make the banana curry
Braise the finely chopped onions and green pepper in a bit of oil in a frying pan with a lit on for 10 minutes. Stir occasionally. Add the mustard seeds and stir until the seeds start to ‘jump’, then add the turmeric and the ginger, garlic and curry leaves. Heat through for a couple of minutes. Now add the sweet potato and one of the bananas, the coconut milk and the tamarind paste. Bring to a boil and cook for about 10 minutes until you get a thick sauce (you can add some water if you think the sauce needs some more liquid). Before serving, add the second banana to the curry for some texture. Serve with basmati rice and flatbread (Nan).