Deliciously Sweet Tanzanian Banana Curry

Step 1: Cook the Onions

• Heat the Oil: In a medium-sized saucepan, pour in 2 tablespoons of coconut oil. Place the saucepan over medium heat until the oil is hot and shimmering.
• Cook the Onions: Add 1 finely chopped red onion along with a pinch of salt. This helps to draw out moisture from the onions. Sauté for about 8 minutes, stirring occasionally until the onions are soft and translucent. This process enhances the base flavors of your curry.

Step 2: Add Aromatics and Spices

• Incorporate Aromatics: Add 4 grated garlic cloves and 1 tablespoon of grated ginger to the pan. Sauté for about 1-2 minutes until fragrant.
• Add Tomatoes and Spices: Stir in 4 roughly chopped large tomatoes, 4 crushed green cardamom pods, 1 teaspoon of ground turmeric, 2 teaspoons of mild curry powder, and 1 teaspoon of ground cumin. Cook this mixture for an additional 2 minutes, stirring constantly to prevent the garlic from burning.
• Add Water: Pour in 125ml of water and cook for another 2 minutes. This will help the tomatoes break down and blend with the spices.

Step 3: Incorporate the Bananas and Chickpeas

• Prepare the Bananas: Peel 5 medium green bananas (or substitute with 2 plantains) and chop them into 3-4 cm chunks. This size ensures they cook evenly.
• Reserve Coconut Milk: Spoon 4 tablespoons of the coconut milk into a small bowl and set aside for later.
• Combine Ingredients: Add the remaining 400ml of coconut milk, 300ml of vegetable stock, banana chunks, and 400g can of drained chickpeas to the pan. Season with salt to taste.
• Simmer the Curry: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for 10 minutes. This allows the bananas to absorb the flavors of the curry.
• Check Consistency: After 10 minutes, remove the lid and continue cooking for an additional 10-15 minutes. The bananas should be tender but not mushy. If the curry thickens too much, add a splash of water to maintain a saucy consistency.

Step 4: Finish and Serve

• Add Freshness: Stir in the zest and juice of 1 lime to brighten the flavors of the curry.
• Drizzle Reserved Coconut Milk: Pour the reserved coconut milk over the curry for an extra layer of creaminess and a nice presentation.
• Garnish: Scatter a handful of roughly chopped fresh coriander and sliced green or red finger chillies on top for added color and spice.
• Serve: Dish out the curry while it's hot, pairing it with steamed basmati rice or crusty bread. Encourage diners to enjoy it family-style by scooping with their hands for a more authentic experience.

Additional Tips

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Freezing: This curry can be frozen for up to two months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Adjusting Spice Levels: If you prefer a milder dish, reduce the number of chillies or use milder varieties. For extra heat, feel free to add more chillies during cooking.
• Customizations: You can also add other vegetables like spinach or bell peppers to enhance the nutritional value and flavor profile.