Now, please be gentle with me here guys because this is my first recipe post on Relokate. I had initially intended it to be the aforementioned Marmite & Cheddar Sausage Rolls I made over Christmas, but we haven’t been to the British shop for Marmite yet and so we have been sans sausage rolls for 3 odd weeks now. It’s a sad time for the Jordan’s… except when I make my new found favourite recipe, Skinny Banana Curry!

I originally found this recipe on a few different websites and then used Food and Wine’s version for my first attempt, except even then I substituted ingredients (too lazy to go to the shop), so initially it was already a “spin off” of this.

I’ve also been on a huge health kick in the last 2 weeks (hello Christmas weight gain!) and I’ve been adapting this recipe even further every time I’ve made it in order to keep it healthy but delicious!

Without blowing my own horn too much, this has been one of my most successful ‘skinny’ recipes so far and I can’t wait to get some feedback from some fellow foodies! When I mix this sauce with courgetti (sliced courgette/zucchini, a great spaghetti substitute!) and chicken, it comes out at under 400 calories per portion. That’s a win in my book!

Skinny Banana Curry

For the sake of this recipe, I am making this curry sauce with chicken and courgetti for me, but Dan opted to go with rice instead. Some friends of mine tried out a vegetarian variety of this (after I cooked the chicken version for dinner for us all last week) with cashew nuts and they raved about that too. It’s a foolproof meal!

Ingredients

2 bananas
3 tablespoons curry powder
Half a lime
1 teaspoon Oregano
A sprinkle of salt
1 heaped teaspoon dry mustard
200ml water

Method

1. Heat your oven to 220° °.

2. Cut up the bananas into slices and throw into a bowl with the curry powder, oregano, dry mustard, salt, 50ml of water and squeeze the half of lime in there too.

3. Mix all of these ingredients together using your preferred method. I am going old school with a whisk, fork and mortar and pestle (I really need to invest in a blender).

*Skip to step 10 if you are making a vegetarian version of this dish*

4. If you’re combining this delicious sauce with chicken, use a knife to make several cuts in the meat, making them pretty deep but not all the way through.

5. Place your meat in an oven dish and pour the banana curry concoction on top.

6. Leave this to cook for anywhere between 20-40 minutes depending on how long your meat takes to cook all the way through.

7. In the mean time, whip up your rice/whatever you are serving up with this soon-to-be-bad-boy dinner!

8.Once your chicken is fully cooked, remove it from the dish and leave as much sauce as possible in the dish.

10. Transfer the sauce from the oven fish to a frying pan (it will be super thick at this point), turn the hob on to low-medium height and pour in the remaining 125ml of water. Allow the sauce to absorb the water and thicken.

11. Prepare the rest of your dish and add the sauce to your liking, then devour in less than 5 minutes ;).

Here’s the two final results from Sunday night’s dinner!

Skinny Banana Curry with Rice

Skinny Banana Curry with Courgetti