How to Make the Perfect Banana Curry Sauce with Rice
Indian · Medium · 35 min · 4 servings
This unique and aromatic banana curry sauce blends sweet ripe bananas with warm spices and creamy coconut milk for a deeply flavorful sauce served over fluffy jasmine rice. It is a surprising combination that creates a perfectly balanced sweet, savory, and spicy dish.
Why this recipe works
This Banana Curry Sauce with Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 whole ripe bananas mashed
- 1 can full-fat coconut milk
- 2 tablespoons yellow curry powder
- 1 whole yellow onion finely diced
- 2 cups jasmine rice cooked
- 2 tablespoons coconut oil
Step by step instructions
Step 1: Saute the Aromatics
Heat coconut oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5 to 7 minutes until softened and lightly golden. Add the curry powder and stir for 1 minute until fragrant.
Step 2: Build the Sauce
Add the mashed bananas to the pan and stir them into the onion and spice mixture until completely incorporated. Pour in the coconut milk and stir everything together until smooth and uniform.
Step 3: Simmer and Thicken
Bring the sauce to a gentle simmer over medium-low heat and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together beautifully.
Step 4: Serve Over Rice
Taste the curry sauce and season with salt as needed. Spoon the thick banana curry sauce generously over bowls of warm cooked jasmine rice. Garnish with fresh cilantro or a squeeze of lime juice if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- yellow curry powder → red curry paste for a spicier and more complex flavor
- jasmine rice → cauliflower rice for a low-carb serving option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using underripe bananas which makes the sauce starchy and lacking the natural sweetness needed to balance the curry
- Cooking the sauce on heat that is too high which causes the coconut milk to separate and become grainy
Nutrition facts
Per serving: 380 calories, 6g protein, 62g carbs, 13g fat, 4g fiber.
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