Tanzanian Banana and Chickpea Curry

Name: Tanzanian Banana and Chickpea Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 5 medium green bananas or 2 plantains; 400 g can chickpeas, drained; 400 ml full-fat coconut milk; 4 large tomatoes, roughly chopped; 300 ml vegetable stock; 2 tbsp coconut oil; 1 red onion, finely chopped; 4 clove garlic, grated; 1 tbsp grated ginger; 2 tsp mild curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 4 green cardamom pods seeds crushed; 1 lime, zested and juiced; 1 handful small handful of coriander roughly chopped; 2 green or red finger chillies sliced; 1 serving cooked basmati rice or crusty bread, to serve

A vibrant and creamy Tanzanian-inspired curry featuring savory green bananas and protein-packed chickpeas. Infused with aromatic spices and finished with a zesty lime kick, this vegan-friendly dish is a comforting taste of East Africa.

Servings4 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

medium green bananas or 2 plantains
5
can chickpeas, drained
400 g
full-fat coconut milk
400 ml
large tomatoes, roughly chopped
4
vegetable stock
300 ml
coconut oil
2 tbsp
red onion, finely chopped
1
garlic, grated
4 clove
grated ginger
1 tbsp
mild curry powder
2 tsp
ground turmeric
1 tsp
ground cumin
1 tsp
green cardamom pods seeds crushed
4
lime, zested and juiced
1
small handful of coriander roughly chopped
1 handful
green or red finger chillies sliced
2
cooked basmati rice or crusty bread, to serve
1 serving

Step-by-Step Instructions

Heat the coconut oil in a large saucepan over medium heat. Add the finely chopped red onions and a pinch of salt, then sauté for about 8 minutes until the onions are soft and translucent.

Stir in the grated garlic, ginger, chopped tomatoes, crushed cardamom seeds, and ground spices (turmeric, curry powder, and cumin). Cook for 2 minutes, then add 125ml of water. Simmer for another 2 minutes until the tomatoes have softened and the mixture forms a thick base.

Peel the green bananas (or plantains) and cut them into 3-4cm chunks. Set aside 4 tbsp of the coconut milk in a small bowl for garnishing. Pour the remaining coconut milk into the pan along with half of the vegetable stock, the bananas, and the drained chickpeas. Season with salt.

Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 10 minutes. Remove the lid and continue to cook for another 10-15 minutes until the bananas are tender. If the sauce is too thick, stir in a little more vegetable stock.