Image for illustration onlyKerala Kalan Curry
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This traditional Indian dish features green bananas simmered to a rich, velvety texture in plant-based yoghurt and natural coconut cream. The flavour profile is deep and complex, highlighted by bold notes of turmeric, cumin, and chilli peppers that provide a subtle heat to balance the coconut’s natural sweetness.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In a saucepan, boil the green banana in 300 ml of water with turmeric, red paprika, salt and black paprika until it softens, about 3-4 minutes.
- 2While the banana is cooking, grind the coconut with the green pepper, cumin and some water until the mixture is smooth.
- 3Add the coconut mixture to the cooked banana and let it cook for another 2-3 minutes until the curry thickens.
Nutrition
- Calories
- 50
- Protein
- 0.9g
- Carbs
- 3.8g
Recommended Equipment & Products
- High-speed blender Ninja Vitamix
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Chef tips
Try using plantain instead of green banana for a different taste. Increase green chilli for more spice.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This traditional Indian dish features green bananas simmered to a rich, velvety texture in plant-based yoghurt and natural coconut cream. The flavour profile is deep and complex, highlighted by bold notes of turmeric, cumin, and chilli peppers that provide a subtle heat to balance the coconut’s natural sweetness.