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Banana curry

Banana curry


Cooked until sweet and sticky, the banana tastes unexpectedly delicious with warming spices, plus toasted nuts for texture.

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2469kj 585kcal
  • Fat
    Med 17%
  • Saturates
    Low 9%
  • Sugar
    High 49%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 107g


  • 300g Co-op basmati rice
  • 50g Co-op cashew nuts, roughly chopped
  • 2 tbsp mild curry powder
  • 1 tbsp Co-op vegetable oil
  • 1 large red onion, finely chopped
  • 1 Granny Smith apple, cored and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 6 slightly underripe Co-op Fairtrade bananas, cut into 1cm chunks
  • 1 tsp ground cumin
  • 2 tbsp golden syrup
  • 1 lemon, zested and cut into wedges
  • 25g pack coriander, roughly chopped
  • 2 tbsp dairy free yogurt alternative


  1. Cook the rice according to the pack instructions and set aside. Meanwhile, toast the nuts in a frying pan with ½ tbsp of the curry powder over a medium heat for 2-3 mins till golden. Set aside.
  2. Wipe the pan clean, then add the oil. Fry the onion, apple and chilli for 8 mins over a medium heat until starting to soften. Add the banana, remaining curry powder, ground cumin, golden syrup and lemon zest. Fry for 2 mins until caramelised, taking care not to mash the banana.
  3. Stir through the coriander, saving a little to garnish, and season. Sprinkle the toasted nuts and remaining coriander over the curry, then serve with the rice, plus the yogurt alternative and lemon wedges on the side.

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