| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 454 |
| Fat | 37.7g |
| Saturates | 27.6g |
| Protein | 5.7g |
| Carbs | 29.3g |
| Sugars | 12.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel the tough outer layers of the banana flower until you reach the tender white or pale yellow inner layers. Remove the stamen or bud in the centre and discard. Chop the remaining tender part of the banana flower into bite-sized pieces. Soak them in cold water mixed with a squeeze of lime or lemon juice to prevent discolouration, approx. 20 minutes. This also helps remove bitterness. Drain and set aside.
Peel and finely chop the onions. Peel and crush the garlic. Finely grate the ginger. Deseed and chop the chillies. Juice the limes.
In a large pot, heat the oil over a medium-high heat.
Add the onion, garlic, ginger and chilli. Sauté for approx. 2-3 minutes, or until fragrant. Add the turmeric, coriander, cumin, cinnamon and nutmeg and stir to coat the vegetables. Cook for a further 1 minute, or until fragrant.
Add the chopped banana flower to the pot and stir to combine with the spice mixture. Cook for approx. 2-3 minutes, or until the banana flower is slightly softened.
Add the coconut milk, tamarind paste, sugar, salt and lime juice and stir well to combine. Bring the curry to a simmer and cook for a further 10-15 minutes, or until the banana flower is tender and the sauce has thickened.
Serve hot with steamed rice.
