Banana curry
Cooked until sweet and sticky, the banana tastes unexpectedly delicious with warming spices.
Serves 4  / 
Prep 15 mins  / 
Cook 10 mins


300g Co-op basmati rice
50g Co-op cashew nuts, roughly chopped
2 tbsp mild curry powder
1 tbsp Co-op vegetable oil
1 large red onion, finely chopped
1 Granny Smith apple, cored and finely chopped
1 red chilli, deseeded and finely chopped
6 slightly underripe Co-op Fairtrade bananas, cut into 1cm chunks
1 tsp ground cumin
2 tbsp golden syrup
1 lemon, zested and cut into wedges
25g pack coriander, roughly chopped
2 tbsp dairy free yogurt alternative


1. Cook the rice according to the pack instructions and set aside. Meanwhile, toast the nuts in a frying pan with ½ tbsp of the curry powder over a medium heat for 2-3 mins till golden. Set aside.
2. Wipe the pan clean, then add the oil. Fry the onion, apple and chilli for 8 mins over a medium heat until starting to soften. Add the banana, remaining curry powder, ground cumin, golden syrup and lemon zest. Fry for 2 mins until caramelised, taking care not to mash the banana.
3. Stir through the coriander, saving a little to garnish, and season. Sprinkle the toasted nuts and remaining coriander over the curry, then serve with the rice, plus the yogurt alternative and lemon wedges on the side.