Simple green banana curry (low FODMAP, gluten free, vegan)

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I bought this big bunch of green bananas from the supermarket a week ago – the bananas didn’t fully ripe after all these hot weather!  Well, we shall not waste them…

This banana curry is quite simple once you have invested in a few spices. If you can find a low FODMAP curry power, great.  Otherwise the spice mix I adopted was a few spices laying in cupboard and a few thing from my freezer (tamarind paste, frozen ginger & frozen chili). If you don’t have some of these spices (except for turmeric), feel free to skip a few.

What does it taste like?  – give it a try.

Simple green banana curry (low FODMAP, gluten free, vegan)

Method is as follows:

(Serves 2 as a low FODMAP recipe )


  • 2 medium semi-green / very firm bananas, cut into large pieces
  • 200ml coconut milk (from can)
  • 150ml water  (more if desired)
  • 1 tsp turmeric powder
  • 1/2 tsp cumin
  • 1 star anise
  • 6 cloves
  • 1/4 tsp ground cinnamon
  • 1 tsp tamarind paste
  • 6 curry leafs
  • 1 tsp sugar
  • 2 chili, medium heat; sliced
  • 1 small piece of ginger, approx 5g, in chunk
  • a little black pepper
  • salt to taste
  • cooking oil
  • 2 tbsp potato starch – to coat the banana pieces


  • Coat banana pieces with potato starch
  • In a frying pan, bring plenty of cooking oil to medium heat; pan fry the banana pieces until lightly brown
  • add all other ingredients (other than salt); mix well; bring to boil; turn the heat to low, simmer for approximately 15-20 minutes or until the banana is soft; add salt to taste








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