Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon olive oil

  2. 2 small ripe bananas, quartered

  3. 1 shallot, quartered

  4. 1 clove garlic, halved

  5. 1/2 small mild onion, chopped

  6. 1 3/4 teaspoons curry powder, or to taste

  7. 175ml chicken stock

  8. 1 tablespoon rice vinegar

  9. 1 1/2 teaspoons honey

  10. Pinch salt

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a frying pan over medium heat. Stir in the bananas, shallot, garlic and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken stock and simmer for about 5 minutes, stirring occasionally.

  2. Pour the curry mixture, rice vinegar, honey and salt into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a hand blender and puree the curry right in the cooking pot.


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