A delicious international curry dish adapted from Chef Daniel Louis’ recipe from the Seychelles, which combines the sweetness of banana with the smokey flavours of eggplant.
Ingredients:
- 2 small green bananas, peeled and cut into 1/2” pieces (about 150g)
- 1 small eggplant, peeled and diced (about 150g)
- ½ inch piece of ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- 2’ piece cinnamon or cassia Click here to buy
- 1 small onion (about 2” diameter) finely chopped, about 4 tablespoons
- 1 small tomato, finely chopped
- 1 teaspoon salt
- 8-10 curry leaves
- 2 green chilies, halved
- 2 ½ tablespoons curry powder Click here to buy
- ¼ teaspoon chili, ground
- 1 teaspoon turmeric
- ½ cup water
- ½ teaspoon thyme
- 1 ½ cups coconut milk Click here to buy
- 2 tablespoons corn, safflower or other non-flavoured vegetable oil
Instructions:
- Grind ginger, garlic, onion in a chopper/grinder to make a coarse paste.
- Heat oil on medium heat.
- Add cinnamon bark and onions. Lightly sauté onion until translucent, about one minute.
- Add tomatoes, salt, curry leaves, and chilies, and sauté for 2 minutes until tomatoes are soft.
- Add diced eggplant, curry powder, ground chili, turmeric, ginger-garlic paste, and ½ cup water.
- Cook on medium heat for 10-12 minutes until eggplant is soft and cooked through.
- Add bananas, coconut milk, and thyme. Simmer for another 6-8 minutes until curry is thick. Serve with steamed rice or Creole rice.
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 can leave out the chilies if you would like a milder curry. The thyme can be substituted by parsley.
Creole Banana and Eggplant Curry
Creole Banana and Eggplant Curry
