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Any family can enjoy the tastes of the South Pacific in just half an hour. These exotic flavors blend together with traditional favorites: Banana, Lentil and Spinach Curry Dinner, Steamed Saffron Rice, Lemon Cilantro Cucumber Salad and Mango Tango Layer. It's easy!

Serves 4


For the Banana, Lentil and Spinach Curry:

2 cups green lentils, soaked overnight
2 onions, finely chopped
2 garlic cloves, crushed
3 tbsp. sunflower oil
salt and pepper to taste
1/2 bunch fresh spinach, washed and shredded
1 cup thick coconut milk
1 tbsp. lime juice
2 tbsp. medium curry powder
2 plantain bananas, sliced thickly

For the Steamed Saffron Rice:

1/2 tbsp. sunflower oil
2 1/2 cups Basmati rice
1 tsp. Salt
2 crushed saffron stamens, crushed into a fine powder
3 1/2 cups water

For the Lemon Cilantro Cucumber Salad:

1 English cucumber, thinly sliced
1/2 bunch cilantro, finely chopped
1 tbsp. lemon juice
salt and pepper to taste

For the Mango Tango Layer:

4 ring donuts, unglazed
8 scoops rum and raisin ice cream
1 mango, destoned, peeled and sliced widthwise
1 cup whipped cream
4 sprigs of whole fresh mint leaves, washed


For the curry:

Heat sunflower oil in pot and cook onions until dark brown and mushy. Add lentils, garlic, bananas and spinach. Cook for 5 minutes. Stir continuously. Add limejuice and coconut milk. Season. Cover and simmer gently for 20 minutes. Serve on a bed of the rice.

For the rice:

Put sunflower oil in pot. Add rice, salt, saffron and water. Boil vigorously until water is reduced and rice is bubbling. Reduce heat to minimum and cover. Cook for 15 minutes. Serve hot with curry.

For salad:

Mix cilantro, lemon juice and seasoning. Toss cucumber slices in dressing and serve chilled as a side salad.

For the dessert:

Put ring donuts in separate dessert bowls. Put first 4 scoops of ice cream in donut holes. Put layers of half the mango on top. Add the rest of the ice cream. Put more mangos on top. Garnish with dollops of whipped cream and a sprig of mint each.