Coconut banana curry with chickpea and basmati rice

I really love spices especially curry spice mixes, in this recipe the sweet and hot flavours harmonize with the curry spice mix very well, I hope you’ll like it too! 🙂


3-4 person


cca. 10-15 minutes


cca. 10-15 minutes


1 large onion
3-4 cloves of garlic
2-3 teaspoon ground peperoncino (it depends on how hot you like)
2 teaspoon brown sugar
2 tablespoon curry paste
5 tablespoon desiccated coconut
250 ml coconut milk
1 can chickpea (without its juice)
1 teaspoon salt
2 large plantains or simple not overriped bananas (I made of simple bananas, and it was also super yummy)

basmati rice for serving


Toast the desiccated coconut in a dry frying pan at medium heat until it will be golden brown.

Cook the onion on a small amount of oil until translucent then add the garlic-peperoncino-brown sugar mix and the bananas. Cook them a few minutes until the bananas will be a bit toasted.

Then add the curry paste and with continuously stirring give them a few minutes,

then add the coconut milk, chickpea, salt and cook them for a few more minutes.

At last stir the toasted desiccated coconut into the curry sauce.

Serve with basmati rice and sprinkle it with some toasted desiccated coconut. Enjoy it!

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