Banana Curry with Cashew Rice
1lb baby new potatoes, halved
2 tablespoons olive oil
1 onion, chopped
2 green peppers, deseeded and chopped
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1 tablespoon grated fresh root ginger
4 garlic cloves, crushed
1/4oz or small bunch curry leaves
4 large underripe bananas, sliced
1/2 pint water
3oz creamed coconut, cut into pieces
4 teaspoons fresh, sieved and deseeded tamarind (from a jar)
salt and pepper
10oz basmati rice
4oz roast cashew nuts, chopped
Start by cooking the rice. Cook as per instructions, then drain, return to the saucepan and keep warm over a gentle heat until needed.
Put the potatoes into a saucepan, cover with boiling water and simmer for 10 - 15 minutes then drain.
Meanwhile heat the olive oil in a large, heavy based saucepan, add the onions and peppers, cover and cook gently for 10 minutes, stirring from time to time, while the potatoes cook.
Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the surmeric, ginger, garlic and curry leaves and cook for another minute or two.
Stir in the drained potatoes and the bananas, then add the water, coconut and tamarind paste. 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.
Quickly add the cashews to the rice, fork through and reheat, then serve with the curry.