John Myers
Curry with Banana Jaipur
The perfect curry with banana jaipur recipe with a picture and simple step-by-step instructions.
- 350 g Turkey breast fillet
- 2 piece Banana “ripe”
- 1 piece Vegetable onion “mild”
- 250 ml Unsweetened coconut milk
- 2 teaspoon Mild curry powder
- 2 teaspoon Indian spice powder
- 1 pinch Salt
- 30 g Flaked almonds
- 0,5 a cup Vegetable broth finished product or own product but no water
- 100 ml Water if ready-made vegetable broth
- 2 tbsp Oil or Rama Culinesse
- Heat the oil in a coated pan with the curry powder – until it gives off a scent, then add the meat, onions and flaked almonds and continue to fry, season with powdered spices and deglaze with vegetable stock and coconut milk. Simmer gently for 5 minutes. Then add the sliced banana and simmer for another 5 minutes with the lid on. If necessary, season again with salt and stir well. Serve hot with basmati rice or couscous.
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