An aromatic-spicy curry with sweet banana, roasted spices, and creamy coconut milk – inspired by South Indian cuisine. This dish combines sweet, spicy, and velvety into a truly special Ayurvedic flavor experience.
Ingredients (for 2–3 servings)
Curry Base:
4 firm, large bananas (not overripe)
1 tbsp coconut oil
1 white onion, finely diced
1 piece fresh ginger (approximately 2 cm), finely diced
8 cloves
1 handful fresh curry leaves (alternatively dried)
1 tsp nutmeg mace (ground, e.g., mace)
1 tbsp fennel seeds
250 ml coconut milk
1 pinch mineral salt
Preparation (approximately 25 minutes)
Roasting: Heat coconut oil in a pan or shallow pot. Sauté the onion until translucent. Add fennel, cloves, ginger, and nutmeg mace and roast for approximately 10 seconds until fragrant.
Deglazing: Add coconut milk. Add curry leaves and a pinch of salt. Let the mixture simmer for approximately 10 minutes over medium heat, covered.
Add bananas: Peel bananas, cut diagonally into large pieces, and gently add to the sauce. Let simmer for 5–7 minutes on low heat – do not stir too much so the pieces stay whole.
Serve: Enjoy warm – best with basmati rice, chapati, or a light Dal.
Ayurveda Tips:
Best Time of Day: Ideal as a hearty-sweet lunch or light evening meal.
Constitution: Particularly suitable for Vata and Pitta – nourishing, warming, soothing; for Kapha only in moderation.
Tip: For those who prefer it spicier, it can be refined with a bit of black pepper or fresh green chili.
Nutritional Values per Serving (approximately 50 g)
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 60 kcal | 3.0% |
| Protein | 1.5g | 3.0% |
| Carbohydrates | 4.7g | 1.6% |
| Fat | 3.8g | 5.4% |
*Based on a 2000-calorie diet
