LOCATION: Recipes >> Vegetarian >> Banana Tofu Curry
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Banana Tofu Curry
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Credit for the original recipe goes to Suzi, the cook on the dive
boat Telita in Papua New Guinea; I tweaked the spices, changed
currants into raisins, and added tofu. You know it's gonna be a good
trip when the boat's cook turns out to be vegetarian.
Banana-Tofu Curry
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1 package firm tofu, drained and cut into 3/4" cubes
1 can coconut milk
3 large or 4 medium bananas, split and cut into chunks
1/4 cup dried shredded coconut
1/2 cup raisins
2 tbs. curry powder
1 tsp. cumin
1 tsp. nutmeg
1 cup nonfat milk (or rice milk or soy milk for vegan)
1 medium onion, chopped
white wine
Use bananas that are ripe but not mushy. Saute the onion in a
bit of white wine. Heat the coconut milk over a medium-high flame.
Add the spices, coconut, and raisins and stir thoroughly. Reduce heat
to medium, add the bananas, and continue to cook until the bananas are
hot (stir lightly so they don't disintegrate.) Add the tofu, and milk
as needed to thin out the sauce. As soon as the tofu is hot this is
ready to serve. Heating and stirring beyond that point can turn this
into a tasty mush.
Serve with basmati rice, with a side of nuts, raisins, and chutney.
Leftovers were good on waffles the next morning. It wouldn't be
bad on ice cream either...how's that for a versatile dish?
Next time I'm going to try adding (don't laugh, now) about 3/4 cup
of frozen peas (damnit, I told you not to laugh!) and maybe some
cashews. My friend suggested chunks of potato too.
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UPDATE (1/31/97):
The recipe has evolved to the following:
Banana-Tofu Curry (Deluxe edition)
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1 package extra firm tofu, drained and cut into 3/4" cubes
1 can coconut milk
3 large or 4 medium bananas, split and cut into chunks
1/4 cup dried shredded coconut
1/2 cup raisins
2 tbs. curry powder
1 tsp. cumin
3/4 tsp. nutmeg
1 20 oz. can pineapple chunks in their own juice
3/4 cup frozen peas
1 14 oz. can garbanzo beans (chick peas)
(optional) 1 14 oz. can straw mushrooms, drained.
(optional) 1/4 cup cashews
Dump everything but the tofu and bananas into a pot over a
medium-high heat; bring to a low boil, stirring. Reduce heat
to medium-low, add tofu and bananas, cook for about 5 minutes
until it is all heated through. Serve over rice or couscous,
with a side of nuts, raisins, and major grey mango chutney.
I managed to really impress some friends camping this fall; from
the time we started the stove to the time we had dinner ready
was 15 minutes including the couscous!
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9 of 11 people found the following review helpful:
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Mmmmmm banana coconut mmmm., May 19, 2004 - 01:24 PM
Reviewer: Yonmei from Edinburgh, Scotland
It's a very tinny recipe, which is the one thing I hold against it. Most things I make don't have any tinned ingredients, or use just one: this recipe has three tinned ingredients, and suggests one more as optional.
This is a very quick recipe to make, though like all curries it benefits from standing for at least a few hours to let the spices infuse through it. I made it first thing in the morning and then left it to stand through the day before reheating it for tea this evening.
Flavour: It's surprisingly fresh and sweet (the peas and the pineapple chunks). It's rich and creamy. It's very, very filling. It doesn't look particularly nice - yellowish and chunky - but it tastes wonderful, and I say this as someone who always believed she didn't like coconut. It would make a great dinner party dish - though in that case I might serve it up with fresh pineapple, if I could find one. The taste of tinned chickpeas is virtually identical to the taste of chickpeas cooked yourself: using the dry chickpeas I have in store would simply be for cheapness and principle. And while it would be admirable to use real coconut, the effort of cracking a coconut to get at the contents is really more than I think a curry is worth. But fresh pineapple tastes different from tinned pineapple, and avoids those mass-produced chunks in the curry. But for a dinner party I could prepare it in the morning, let stand, and serve it in the evening to freshly-cooked rice.
Also, cashew nuts. Mmmmm.
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6 of 7 people found the following review helpful:
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Update on previous review, June 9, 2005 - 11:05 AM
Reviewer: Yonmei from Edinburgh, Scotland
I just wanted to add that I've now tried a no-tin version, and it was a hell of a lot more work. (Especially the coconut.) And the difference in taste? Not one whit.
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