A fragrant and vibrant coconut chilli banana blossom curry served with noodles, lots of greens, cucumber and lime wedges. Naturally vegan and gluten-free, this wholesome curry is a quick and delicious meal. If you’ve not heard of banana blossom, don’t worry! It’s fairly new on the scene and has mostly been used recently instead of fish – for example battered banana blossom and chips (aka vegan “fish” and chips). But, like jackfruit, I really think this is going to get very popular very quickly:
It’s naturally vegan and gluten-free
It is also known as Banana Heart
It is the purple flower that grows at the end of the banana fruit cluster
It makes a great meaty substitute thanks to its texture (think pulled pork or chicken when it softens and cooks)
It absorbs flavours really well and so is great for adding spices, herbs and sauces to, meaning the banana blossom is great in this curry
I first created this recipe to show off the tin from Cooks&Co which has some amazing products, and I came up with this Coconut and Chilli Banana Blossom Noodle Curry for Veganuary 2021. It really is a simple but flavour-packed recipe. It relies on light and fragrant flavours that work so beautifully. It is light, zesty with a slight heat from the chilli. Here is what goes into the dish:
Banana blossom: you find this in a tin, simply drain it, break apart the leaves, remove any tough bits and get started. If you can’t find any Banana Blossom, I recommend using jackfruit or chickpeas.
Sesame seed oil: this adds so much flavour to Asian cuisines, but you can use olive or coconut oil.
Onion: the base for most recipes.
Fresh garlic and ginger: for a good punch of flavour.
Chilli: I used the Red Frenk preserved chilli but you can also use fresh chilli. Remove the seeds if they are hot!
Coconut milk: for the creamy sauce. I don’t usually like heavy sauces, but this is so beautifully light still thanks to the vibrant flavours.
Tamari soy sauce: for a richness of umami flavour.
Lime: this really lifts the curry and the zesty notes works so well against the rich tamari.
Spinach: for another vegetable and colour. Add this right at the end to wilt into the delicious sauce.
The base for this Coconut and Chilli Banana Blossom Noodle Curry is really simply and all comes together in one pan. Just fry it off, add in the coconut milk and other liquid ingredients along with the banana blossom and simmer for 15 minutes while you prepare the other parts: noodles, broccoli, cucumber and lime wedges.
Serve this Coconut and Chilli Banana Blossom Noodle Curry with extra chilli and herbs for a really fresh and vibrant curry. The colours alone really lift your mood – this is pure comfort food with a wholesome quality, too.
I hope you will love this delicious and unique Coconut and Chilli Banana Blossom Noodle Curry, it has so much flavour for only a handful of simple ingredients. The banana blossom makes this so special, too. Serve this to friends and family or make a big batch and freeze portions for a rainy day, it’s a great one to meal prep at the weekend.
If you are looking for mor curry and noodle recipes, try my:
A fragrant and vibrant coconut chilli banana blossom curry served with noodles, lots of greens, cucumber and lime wedges. Naturally vegan and gluten-free, this wholesome curry is a quick and delicious meal.
1 tin banana blossom (drained weight 220-250g)
1 tbsp sesame seed oil
1 white onion, small dice
3 garlic cloves, crushed
1-inch piece, ginger, peeled and grated
2-4 preserved chillis (or ½ fresh chilli), small dice
1 tin coconut milk (400ml)
2 tbsp tamari soy sauce
1 lime, juice only
Salt and pepper
2 portions noodles
140g tenderstem broccoli
100g cucumber, chopped into matchsticks
Fresh herbs e.g. mint, parsley, coriander
Drain the banana blossom and break with your hands.
Heat the oil in a large frying pan or wok and add the onion. Fry for 5 minutes, add the garlic, ginger and chilli and fry for 5 more minutes.
Add in the banana blossom and fry for 5 minutes to soften the banana blossom.
Pour in the coconut milk and tamari soy sauce, season with salt and pepper and bring to the boil. Place a lid on top to cover half the pan and simmer for 15 minutes, stirring once or twice.
Meanwhile, cook the noodles according to packet instructions and drain. Steam the broccoli until tender and prepare the cucumber and herbs.
Add in the spinach and lime to the frying pan and stir to wilt the leaves.
Divide the noodles between two bowls, top with the banana blossom curry, the greens, lime wedges, sesame seeds, extra chilli and fresh herbs. Store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 1 month.
I look forward to hearing what you think of this Coconut and Chilli Banana Blossom Noodle Curry so please let me know in the comments below. if you make this curry, please tag m in your food so I can see – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With banana blossom love x
This recipe was initially sponsored by Cooks&Co for a social media post but this post is not sponsored and all opinions are my own.