Low Sodium Raw Banana Curry

Savor the wholesome goodness of Low Sodium Raw Banana Curry, a health-conscious yet flavorful South Indian-inspired dish that's perfect for those seeking a salt-free culinary delight. This nourishing curry combines the subtle sweetness of raw bananas with aromatic spices like cumin, coriander, and turmeric, all balanced beautifully by the creamy richness of coconut milk. The clever use of a ginger-garlic-green chili paste ensures bold, zesty flavors without the need for added salt, making it ideal for low-sodium diets. Cooked to tender perfection and garnished with fresh coriander leaves, this vibrant curry pairs wonderfully with steamed rice or warm flatbreads, offering a satisfying and guilt-free comfort meal that’s naturally vegan and gluten-free.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Raw bananas
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 inch piece Ginger
• 3 units Garlic cloves
• 1 large Onion
• 2 units Green chili
• 1 cup Coconut milk
• 2 tablespoons Coconut oil
• 2 tablespoons Fresh coriander leaves
• 2 cups Water

Directions

Step 1

Peel the raw bananas and chop them into medium-sized cubes. Set aside in water to prevent discoloration.

Step 2

In a blender, make a paste using ginger, garlic, and green chilies. Add a little water if necessary.

Step 3

Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.

Step 4

Add the finely chopped onion to the pan and sauté until golden brown.

Step 5

Stir in the ginger-garlic-green chili paste and sauté for 2-3 minutes until the raw smell disappears.

Step 6

Add turmeric powder and coriander powder to the pan, and sauté for another minute to allow the spices to release their aromas.

Step 7

Drain the raw banana pieces and add them to the pan. Stir well to coat the bananas with the spice mixture.

Step 8

Pour in the coconut milk and water, mixing everything together. Reduce the heat to low and cover the pan. Let it simmer gently.

Step 9

Cook for approximately 20-25 minutes or until the raw bananas are tender and the curry has thickened to your liking.

Step 10

Taste and adjust the thickness of the curry with additional water if needed. Keep in mind this is a low sodium dish, so no salt is added.

Step 11

Once done, garnish with freshly chopped coriander leaves.

Step 12

Serve hot with rice or flatbreads of your choice.

Nutrition Facts

Serving size	(1393.8g)

Amount per serving	% Daily Value*
Calories	841.2

Total Fat 32.3g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 83.8mg	0%
Total Carbohydrate 141.9g	0%
Dietary Fiber 16.8g	0%
Total Sugars 74.9g
Protein 10.3g	0%

Vitamin D 0IU	0%
Calcium 197.5mg	0%
Iron 6.4mg	0%
Potassium 2278.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 4.6%

Carbs: 63.1%