banana blossom korma
Banana blossom is popular in south-east Asian and Indian cooking. We have used it in this warming korma curry recipe to create a meaty base. Best served with rice and your choice of accompaniments – raita, tomato chutney, roti and papadums.
plantbased, vegan, vegetarian, dinner
- 2 tbsp organic sunflower oil
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 1 red onion, sliced
- 3 cloves garlic, crushed
- 2 tsp grated fresh ginger
- 1 large red chilli, finely chopped
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 medium potato, cut into 2 cm chunks
- 400g can Ceres Organics Coconut Milk
- ½ cup vegetable stock
- 1 tbsp Ceres Organics Tomato Paste
- 100g green beans, trimmed and cut into 3 cm pieces
- 400g can Ceres Organics Banana Blossom
- ¼ cup chopped coriander
- ¼ cup toasted flaked almonds
- Heat the oil in a frying pan over medium low heat. Add the mustard seeds and cumin seeds and cook for 1 minute or until the mustard seeds start popping. Add the onion and cook for 2 to 3 minutes until it has softened. Add the garlic, ginger, chilli, turmeric, paprika, coriander and garam masala and cook, stirring for 1 to 2 minutes until spices are fragrant.
- Add the potatoes, coconut milk, vegetable stock, tomato paste and ½ tsp salt to the pan. Bring to the boil then simmer for 10 minutes. Add the green beans and cook for a further 10 minutes until the potatoes are tender and the sauce has thickened. Add the banana blossoms and heat through.
- Stir in the coriander and garnish with the toasted almonds.
- Serve with rice and your choice of accompaniments – raita, tomato chutney, roti and papadums.