This is my take on a banana curry I had in the Isle of Wight after the literary festival. It’s not a traditional Kashmir curry, as I used what I had in the cupboard, but it is utterly delicious. The tea is the twist, but trust me, it works, lending a slightly smoky, sweet flavour. I love tea, I must use it in more recipes…
(I’ll cost this up tomorrow – I’m knackered!)
Ingredients (serves 4, if served with rice):
1 tbsp oil
1 onion, finely sliced
2 cloves of garlic, finely chopped
1 red or green chilli, finely chopped, or generous pinch of dried
1 tsp cumin
1/2 tsp cinnamon
400g canned chickpeas
200g canned mandarins (peaches or apricots would work too)
300ml strong tea
200ml natural yoghurt
Handful of coriander, or mint, or parsley, chopped
First, add the onion, chilli and garlic to a sauté pan or frying pan. Drizzle the oil over, add the cinnamon and cumin, and sauté gently on a medium heat to soften the onions for 5-7 minutes.
Meanwhile, boil the kettle and brew the cuppa! (And make one for yourself while you’re there!)
When the onions are softened, drain and thoroughly rinse the chickpeas, and tip into the pan. Slice the bananas and add to the pan. Pour the mandarins over, add the tea (without the teabag) and most of the herbs, and turn the heat up high. Boil vigorously for a few minutes, then reduce to a medium simmer. Simmer for around 20 minutes, until the chickpeas have slightly thickened the sauce. ***To save energy, you can turn the heat off completely here, cover the dish with foil or a lid, and leave it to cool. The retained heat will continue to cook it gently, amalgamating the flavours beautifully.***
Stir the natural yoghurt through before serving, and top with the remaining herbs.
I had mine with rice and a basic pitta bread, with extra natural yoghurt on top.
And I loved the dimension the tea gave this so much, I’m going to try it in other curries in place of the stock. At 27p for 80 Teabags, versus 20p for 10 stock cubes, it’s a saving!