Banana, chickpea and tea curry (trust me on this one, it’s amazing.)


JACK MONROE

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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
2 bananas
200ml natural yoghurt
Handful of coriander, or mint, or parsley, chopped

First, add the onion, chilli and garlic to a sauté pan…

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