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Green Banana & Coconut Curry

Vegetarian - Vegan - Explorer



Serves 4

  • 3 Green Bananas

  • 2 tablespoons of oil (we use rice bran)

  • 1 teaspoon of roasted cumin seeds (optional)

  • 0.5 teaspoon of asafoetida (optional)

  • 1 medium finely diced onion

  • 3 whole green chillies (optional)

  • 1.5 tablespoons of Sobhna's Authentic Indian Curry Paste

  • 2 tablespoons of tinned tomatoes

  • 100ml coconut milk

  • 1.5 tablespoon of roasted crushed peanuts

  • Salt to taste

  • 1 tablespoon of Sobhna's Tamarind Chutney

  • A small handful of finely sliced spinach

  • Freshly chopped coriander (optional)

sobhna's green banana coconut curry recipe
coconut curry recipe


  1. Heat oil in a pan, add cumin seeds and asafoetida.

  2. Fry diced onions until they are golden brown, and then add whole chillies.

  3. Stir in your curry paste, tomatoes and cook for 3-5 minutes, adding water if it gets too dry - keep stirring.

  4. Once you see the oil sizzling at the edges, add banana’s and gently stir for an additional 2-3 minutes.

  5. Stir in coconut milk and 200ml water, adding crushed peanuts.

  6. Cover and simmer on low-medium heat for 5 minutes.

  7. Gently mix in salt to taste, tamarind chutney, spinach.

  8. Remove from stove and add freshly chopped coriander before serving with warm roti and rice.


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