Rose Elliot's Banana Curry with Cashew Rice Veggie

Elevate your vegetarian dining experience with Rose Elliot's Banana Curry with Cashew Rice Veggie—a delightful fusion of tropical flavors, creamy textures, and warming spices. This unique recipe pairs sweet, tender banana slices with a fragrant coconut milk-based curry infused with turmeric, cumin, and coriander for a perfectly balanced dish. Served alongside fluffy basmati rice studded with lightly toasted cashews, this meal offers a satisfying crunch and nutty depth. Ready in under an hour, it’s a comforting, plant-based feast ideal for weeknight dinners or casual entertaining. Garnish with fresh cilantro for a burst of freshness and a touch of elegance. Perfect for vegetarian recipes, banana curry lovers, and easy one-pan dishes!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 pieces bananas
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mild curry powder
• 400 milliliters canned coconut milk
• 150 milliliters vegetable stock
• 1 teaspoon salt
• 75 grams cashew nuts, lightly toasted
• 200 grams basmati rice
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Peel the bananas and slice them into thick rounds. Set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent.

Step 3

Stir in the garlic, turmeric, cumin, coriander, and curry powder. Cook for an additional 1-2 minutes, stirring constantly, until the spices are fragrant.

Step 4

Pour in the coconut milk and vegetable stock. Add salt and stir well. Bring the mixture to a gentle simmer.

Step 5

Gently add the banana slices to the curry sauce. Simmer for 5-7 minutes, until the bananas are heated through but not falling apart.

Step 6

Meanwhile, prepare the cashew rice. Rinse the basmati rice in cold water until the water runs clear. In a medium pot, bring 400 milliliters of water to a boil, add the rice, and reduce the heat to low. Cover and simmer for 10-12 minutes, or until the rice is cooked and the liquid is absorbed.

Step 7

Once the rice is cooked, stir in the toasted cashew nuts. Fluff the rice with a fork to distribute the cashews evenly.

Step 8

Serve the banana curry hot with the cashew rice on the side. Garnish with fresh cilantro, if desired.

Nutrition Facts

Serving size	(1384.6g)

Amount per serving	% Daily Value*
Calories	2293.3

Total Fat 160.2g	0%
Saturated Fat 95.9g	0%
Polyunsaturated Fat 17.3g
Cholesterol 0mg	0%
Sodium 2874.0mg	0%
Total Carbohydrate 210.6g	0%
Dietary Fiber 19.8g	0%
Total Sugars 69.7g
Protein 38.5g	0%

Vitamin D 0IU	0%
Calcium 249.7mg	0%
Iron 27.4mg	0%
Potassium 3577.3mg	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: 59.1%

Protein: 6.3%

Carbs: 34.6%