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Simplified International Flavours

creole banana and eggplant curry

Creole Banana and Eggplant Curry is a delecious international curry dish adapted from Chef Daniel Louis' recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant.

Ingredients

  • 2 small green bananas, peeled and cut into 1/2” pieces about 150g
  • 1 small eggplant, peeled and diced, about 150 g
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 2 ½ tablespoons curry powder
  • 2’ piece cinnamon or cassia
  • ¼ teaspoon chili powder
  • ½ inch piece of ginger, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 small onion (about 2” diameter) finely chopped, about 4 tablespoons
  • 1 small tomato, finely chopped
  • ½ cup water
  • 2 green chilies, halved
  • 8-10 curry leaves
  • ½ teaspoon thyme
  • 1 ½ cups coconut milk
  • 2 tablespoons corn, safflower or other non-flavoured vegetable oil
Creole Banana and Eggplant Curry is a delecious international curry dish adapted from Chef Daniel Louis' recipe from the Seychelles Islands that combines the sweetness of banana with the musky flavours of eggplant.

Instructions

  • 1. Grind ginger, garlic and onion in a chopper/grinder to make a coarse paste.
  • 2. Heat oil on medium heat.
  • 3. Add cinnamon bark and onions. Lightly sauté onion until translucent, about one minute.
  • 4. Add tomatoes,salt, curry leaves and chilies and sauté for 2 minutes until tomatoes are soft.
  • 5. Add diced eggplant, curry powder and turmeric, ginger-garlic paste and ½ cup water
  • 6. Cook on medium heat for 10-12 minutes until eggplant is soft and cooked through.
  • 7. Add bananas, coconut milk and thyme. Simmer for another 6-8 minutes until curry is thick.
  • 8. Serve with steamed rice or Creole rice.

    Serves: 4
    Ingredients: 16

Critical Ingredients

A good quality curry powder is essential to the recipe. Make sure it hasn’t been lying in your pantry for too long, as it may be bitter. If you don’t have eggplant, you can also use carrots. Curry leaves give essential flavour, but your curry will still taste great if you can’t find any. You cna leave out the chilies if you would like a milder curry. The thyme can be substituted by parsley.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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