Rose Elliot's Banana Curry With Cashew Rice (veggie)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g potatoes, halved
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 green peppers, cored, deseeded and chopped
• 2 teaspoons mustard seeds
• 1/2 teaspoon turmeric
• 1 tablespoon ginger, grated
• 4 garlic cloves, crusted
• 5 g curry leaves
• 4 bananas, large under-ripe, sliced
• 300 ml water
• 75 g coconut cream, cut into small pieces
• 4 teaspoons tamarind paste
• salt and pepper
• 300 g basmati rice
• 125 g roasted cashew nuts, chopped

Recipe

• 1 put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
• 2 meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
• 3 boil your basamati rice until soft and fluffy, set aside keeping it warm.
• 4 add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
• 5 stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
• 6 bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
• 7 quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.