A tin of jackfruit or artichoke hearts can be used instead of banana blossom in this comforting vegan curry. Serve with rice or roti.
Banana blossom, also known as a banana heart, grows at the end of a banana cluster. It is fleshy with purple skin in the shape of a tear.
It is popular in south-east Asian and Indian cooking.
- 3 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp yellow mustard seeds
- 1 red onion, finely sliced
- 1 red chilli, finely sliced
- 15g/½oz fresh ginger, finely grated
- 3 garlic cloves, finely grated
- 1 tsp garam masala
- ½ tsp ground turmeric
- 2 tsp tomato purée
- ½ tsp caster sugar
- ½ tsp flaked sea salt
- ½ x 400ml tin coconut milk
- 510g/1lb 2oz tinned banana blossom, jackfruit or artichoke hearts, well drained and sliced in half
- 10g/⅓oz bunch fresh coriander, leaves chopped
- 20g/¾oz toasted flaked almonds (optional)
Heat half of the oil in a medium non-stick frying pan over a low heat and add the cumin and mustard seeds. As soon as the mustard seeds start popping, add the onion and cook gently for 5-6 minutes, or until golden brown, stirring regularly.
Add the remaining oil, chilli, ginger, garlic, garam masala and turmeric and cook for a few seconds more, stirring. Add the tomato purée, sugar and salt and cook for 20–30 seconds, stirring constantly.
Pour the coconut milk into the pan, add 150ml/5fl oz cold water and bring to a simmer. Add the banana blossom (jackfruit or artichoke hearts) and cook until hot. Season with a little extra salt if needed and stir in half the coriander.
Sprinkle with flaked almonds, if using, and top with the remaining coriander. Serve.