Growing up, one of my favourite dishes was green banana curry, often served at cultural gatherings or Indian weddings in Mauritius. At home, we made it every now and then, and it always brought a sense of warmth and fond memories.
Today, I am excited to share a version of this cherished curry recipe here. It brings back the comforting flavours of my childhood while offering a nourishing dish for any occasion, be it a busy day or a special gathering.
Green (unripe) bananas were once a staple in many home gardens, a starchy ingredient used in a variety of savoury dishes. While urbanisation has reduced home-grown green bananas, their flavour and texture remain memorable.
One of the most popular preparations is curry. When prepared well, green bananas absorb spices and develop a fragrant, tender texture that pair wonderfully with bread or roti. Before cooking in curry, they need to be pre-cooked — either boiled or lightly fried — to soften their firmness.
Here in Canada, very green bananas can be hard to find, so I often use green plantains instead. They work just as well and carry a similar sweetness when cooked.
Whole yellow peas form the other foundation of this curry. Unlike split peas, they take longer to cook — about two hours in a covered pot. Using a pressure cooker or pre-cooking and freezing in portions can save time. You can use chickpeas or other beans also, if you prefer.
This curry is versatile: it can be served over basmati rice or with sweet potato flatbreads for a slightly different texture and flavour.
Green Plantain and Yellow Peas Curry
Ingredients
- 1 cup whole yellow peas (soaked overnight or for at least 8 hours)
- 2 green plantains
- 1 1/2 cups (150 g) green beans
- 1/4 cup frozen green peas (lightly defrosted at room temperature)
- 1 tablespoon coconut oil
- 1 Roma (or Italian) tomato, chopped
- 1 green chili (optional), whole or sliced in half
- 1 cinnamon stick
- Salt to taste
Curry Spice Gravy
- 3 tablespoons coriander seeds
- 5-6 fenugreek seeds
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (or chili flakes), more or less to taste
- 1/2 teaspoon turmeric powder
- 10 dried curry leaves (or 5 fresh ones)
- 1 tablespoon minced ginger (or 1 inch cube)
- 3 tablespoons tomato puree (or passata)
- 1/2 teaspoon tamarind paste (dilute in some water to remove the seeds if required)
- 2 teaspoons soft brown sugar (more or less depending on level of sourness of the tomato puree)
- 2 red chilies (you may choose some mild ones or they can be deseeded to reduce heat if desired)
- 1 can coconut milk
Garnish
- Cilantro or coriander leaves
Instructions
Prepare and cook the yellow peas:
- Place the soaked yellow peas in a deep pan. Cover with water and bring to a boil. Skim off the foam then cover and let cook until peas are soft. This may take one to one and a half hours.
- Once peas are soft, drain all the water and keep peas aside.
- Boiling the yellow peas can be done in advance as a batch preparation and kept in the freezer until required.
Meanwhile make the curry spice gravy:
- Heat a deep frying pan or wok, preferably non-stick, on medium heat (do not add any oil).
- Add in the coriander seeds and fenugreek seeds and lightly toast for about 1 minute or less.
- Transfer to a blender. Add all the rest of the curry spice ingredients to the blender and blend for about 1 minute or until all seeds and spices are finely blended with the coconut milk.
Prepare and cook the vegetables:
- Wash the plantains then cut them with the skin on, It is easier to cut the green plantains first then peel them. You can cut them into circles or across the length and then into thick strips of about 2 inches in length. Then peel each piece.
- Add 1 tablespoon coconut oil in the deep frying pan or wok. Place the plantain pieces and fry until golden on the outside and soft inside.
- Occasionally turn them on all sides while they are cooking. Remove from the pan and drain on a paper towel. Set aside.
- Wash and cut the green beans in half or one-thirds across. Add the green beans to the pan and toss lightly in the remaining coconut oil. Cook them until they are half done. Remove and set aside.
Make the curry:
- Add the curry spice gravy, the green chili (if using), the cinnamon stick and the chopped tomato into the same pan and heat gently until the sauce just starts to lightly bubble.
- Add in the pre-cooked plantain, the yellow peas and the half-cooked green beans.
- Add salt to taste.
- Cover the pan and let the curry simmer for 15 minutes.
- Add in the green peas and simmer for another 2-3 minutes. Turn off the heat.
- Garnish with some chopped cilantro and serve warm with flatbread or on a bed of basmati rice.
Notes
Using pre-cooked beans will considerably reduce the cooking time to 40 minutes, making this curry doable under an hour.
Variations and Substitutions
- Use chickpeas or kidney beans in place of yellow peas.
- Swap plantains for green bananas if available.
- Adjust spice levels according to preference.
Serving and Storage
- Store in the refrigerator for up to 3 days.
- This curry freezes well; portion and store for quick future meals.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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Looks yummy :D… I think you can get very green banana at Sami Fruits. I will check this next time 😉
I've never been to Sami Fruits. Their locations are not very close to my place. I still don't have the driving license, lol! I only try to go to stores that are walking distance from my place or I order online. I think I've really got to go for a few driving lessons and sort out the driving license. I am just so lazy to go and read those books for the theory exam. :S
Thank you so much Teenuja for contacting me to do a guest post! I'm utterly honored to have you on the blog!