dairy-free plant-based vegan vegetarian autumn dinner lunch winter

banana blossom korma

ready in: 40 minutes

servings: 4

by: Ceres Organics

Banana blossom is popular in south-east Asian and Indian cooking. We have used it in this warming korma curry recipe to create a meaty base. Best served with rice and your choice of accompaniments – raita, tomato chutney, roti and papadums. 


  • 2 tbsp sunflower oil
  • 1 tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 1 red onion, sliced
  • 3 cloves garlic, crushed
  • 2 tsp grated fresh ginger
  • 1 large red chilli, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 medium potato, cut into 2 cm chunks
  • 400g can Ceres Organics Coconut Milk
  • ½ cup vegetable stock
  • 1 tbsp Ceres Organics Tomato Paste
  • 100g green beans, trimmed and cut into 3 cm pieces
  • 400g can Ceres Organics Banana Blossom drained and rinsed, cut into chunks
  • ¼ cup chopped coriander
  • ¼ cup toasted flaked almonds


  1. Heat the oil in a frying pan over medium low heat. Add the mustard seeds and cumin seeds and cook for 1 minute or until the mustard seeds start popping. Add the onion and cook for 2 to 3 minutes until it has softened. Add the garlic, ginger, chilli, turmeric, paprika, coriander and garam masala and cook, stirring for 1 to 2 minutes until spices are fragrant.
  2. Add the potatoes, coconut milk, vegetable stock, tomato paste and ½ tsp salt to the pan. Bring to the boil then simmer for 10 minutes. Add the green beans and cook for a further 10 minutes until the potatoes are tender and the sauce has thickened. Add the banana blossoms and heat through.
  3. Stir in the coriander and garnish with the toasted almonds.
  4. Serve with rice and your choice of accompaniments – raita, tomato chutney, roti and papadums.


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