Banana Courgette Curry

 

This is one of our favourite curry dishes.

I read about it in a book a few years ago

(I think, 2 girls who lived in Munich were getting it as a take away),

and even though I found the combination of banana and courgette a bit quirky

but am a rather nosy person,

I started to play around with ingredients

and after a few trials, this is the way I am cooking the curry now.

It's fruity and creamy,

sweet and sour,

spicy and flavoursome.

JUST GOOD!

And prepared in a very short time.

 

You need:

3 bananas

2 medium sized courgettes

1 onion

150g sour cream

50 - 100ml water

juice of 1/2 lemon

coconut oil (or any other frying oil)

curry powder

brown sugar

salt

 

 

Chop the bananas into disks, about 5mm thick.

Cube the courgettes.

Cut the onion into small cubes.

 

Heat frying oil in a pan until very hot.

Place the banana slices into the pan, reduce the heat to medium and

carefully fry the banana slices from both sides until slightly browned.

 

 

Take them out of the pan and set aside.

 

 

Put the courgette cubes and onions into the pan,

add a generous amount of curry powder

(mild, medium or hot... that's up to youself)

and fry from all sides by stirring regularly

 for about 10 minutes.

 

 

In the meanwhile,

mix the sour cream, 2 tbsp brown sugar,

lemon juice and salt.

If you like, you can add some dried or fresh

coriander leaves, too.

 

When the courgettes and onions are cooked,

add the bananas to reheat them.

 

Reduce the heat and stir in the sour cream mixture.

Be careful NOT to bring the curry to the boil

as it might curdle.

 

If the sauce is getting too thick,

carefully add water until you like the consistency.

Taste and season with salt, sugar or more curry powder if necessary.

 

Serve with rice.

Or Naan.

Eat.

 

 

Trust me,

it's GOOD!

 

Lena