This vegan banana blossom curry is so rich in flavour! If you are looking for a nice dish to make with banana blossoms, you’ve come to the right place!
Maybe you already know what banana blossoms taste like or you’ve only just briefly heard about this awesome vegan fish (and meat) alternative and are curious!
Like me, when I first discovered it in a supermarket in Western Australia! I bought a tin right away to try it (because I was curious!) and only later googled what I could use it for. But not many recipes came up.
So then I thought, oh well, I just make them like battered fish (recipe will follow soon!) and I loved it!
Banana blossom is quite neutral in flavour and when you choose the right brand (my favourite is “Honest To Goodness” (Australian)), they don’t have that yucky and acidic brine flavour (you know what I mean...?).
A white fish curry recipe inspires this delicious banana blossom curry because I find that the different flavours of the vegetables and spices complement each other and make the perfect sauce for the neutral banana blossom!
Alright, enough with the blah, blah, blah, let’s get cookin’!
Ingredients
- banana blossom, tinned/canned
- tin/can of sweetcorn
- ginger, garlic, red chilli
- spices: mustard seeds, garam masala, cinnamon stick, cumin seeds (optional)
- veggie stock
- green beans
- cherry tomatoes
- baby spinach
- coconut milk or plant-based yoghurt
(see recipe card below for quantities)
Banana Blossom: I use them from a tin because I don’t have access to fresh ones. You may need to try a few different brands until you find the right one for you.
You should be able to get banana blossoms in supermarkets or maybe in Indian shops too. Ideally, you choose organic because bananas get sprayed a lot.
Sweetcorn: You can use a small (200g) or half of a normal tin. I just blended half of mine and added the other half when cooking the curry for more colour.
Instructions
Step One. Drain and rinse the banana blossom. Drain the sweetcorn. Peel ginger and garlic, and cut into small pieces. Slice/mince the chilli. Cut the green beans into bite-size pieces and the cherry tomatoes in half.
If you like some rice with it, start cooking it now.
Step Two. Add half of the tin of sweetcorn, garlic and ginger to a small food processor (or use a hand blender) and blend until smooth.
Step Three. Heat some oil in a large cooking pan or wok. Once hot, add the mustard seeds, cinnamon stick and cumin seeds (if using). Fry for about 1-2 minutes until you hear the seeds pop.
Step Four. Add the sweetcorn mixture, chilli and garam masala and stir frequently. Tip in the veggie broth and bring it to a boil.
Step Five. Stir through the green beans and tomatoes and cook for about 5-7 minutes. Place the banana blossom chunks on top so they can heat up (they don’t really need to be cooked).
Step Six. Add in coconut milk (if using yoghurt, add at the very end), the rest of the sweetcorn and spinach. Cook for 1-2 minutes.
If the sauce appears to be too runny, cook for a tiny bit longer or add more coconut milk. Unless you’re using yoghurt, then, you don’t have to worry about that because the sauce will thicken once you add it!
Step Seven. Season with salt and pepper, to taste. Serve hot with rice and garnish with fresh coriander, if you like.
Substitutions
Vegetables: Feel free to use different vegetables! I just like this combination. Zucchini, carrots and cauliflower would taste great as well, I think, though haven’t tried that yet!
Sweetcorn: If you don’t want to make the sauce based on sweetcorn, you can leave it out, as well as the veggie stock. Replace it with half a tin of coconut milk for example. Maybe adding a tablespoon of tomato paste.
Storage
Keep this banana blossom curry in an airtight container in the fridge for up to 7 days. You may also freeze it for several months.
📖 Recipe
Ingredients
- 1 tin banana blossoms
- 200g/7oz. tin sweetcorn (or a regular 400g tin, see instructions)
- 2.5cm / 1 inch piece of fresh ginger
- 3 cloves of garlic
- 1 teaspoon mustard seeds
- 1 tablespoon garam masala
- 250ml / 1 cup veggie stock
- 1 red chilli
- 1 cinnamon stick
- 1 teaspoon cumin seeds optional
- 180g / 6.3 oz green beans
- 150g / 5.3 oz cherry tomatoes
- 3 handfuls baby spinach
- 2-3 tablespoon coconut milk or (dairy-free) yoghurt
Instructions
- Drain and rinse the banana blossom. Drain the sweetcorn. Peel ginger and garlic, and cut into small pieces. Slice/mince the chilli. Cut the green beans into bite-size pieces and the cherry tomatoes in half.If you like some rice with it, start cooking it now.
- Add half of the tin of sweetcorn, garlic and ginger to a small food processor (or use a hand blender) and blend until smooth.
- Heat some oil in a large cooking pan or wok. Once hot, add the mustard seeds, cinnamon stick and cumin seeds (if using). Fry for about 1-2 minutes until you hear the seeds pop.
- Add the sweetcorn mixture, chilli and garam masala and stir frequently. Tip in the veggie broth and bring it to a boil.
- Stir through the green beans and tomatoes and cook for about 5-7 minutes. Place the banana blossom chunks on top so they can heat up.
- Add in coconut milk (if using yoghurt, add at the very end), the rest of the sweetcorn (if using a 400g tin) and spinach. Cook for 1-2 minutes.
- Season with salt and pepper, to taste. Serve hot with rice and garnish with fresh coriander, if you like.
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