Vegan Piesang Kerrie
A beloved Cape Malay classic — soft, tender banana slices gently simmered in a rich, golden, spiced cream sauce that balances natural sweetness with warm, aromatic curry flavours. Mild, comforting, and beautifully creamy, with just the right hint of turmeric, ginger, and cinnamon. The banana softens and absorbs the fragrant spices while holding its shape, creating a side dish that is wonderfully complementary to curries, rice, or bread. Rich and velvety without a drop of dairy — entirely plant-based, gently spiced, and deeply satisfying.
Shared by semy
Time
25 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Base & Spices;
- 4 large firm ripe bananas — peeled, cut into thick diagonal slices
- 1 medium onion — finely diced.. 2 tbsp vegetable oil
- 1 tbsp medium curry powder.. ½ tsp ground turmeric
- ½ tsp ground cinnamon.. ½ tsp ground ginger
- 1 tbsp cane sugar — adjust to taste
- #Creamy Sauce;
- 250 ml unsweetened soy or oat cream.. 100 ml vegetable stock
- 1 tbsp lemon juice.. ½ tsp fine sea salt — adjust to taste
- ¼ tsp black pepper
👩🍳 Instructions
- 1
Sauté aromatics: Heat oil in a wide pan over medium-low heat. Add onion and cook 5 minutes until soft and translucent — do not brown. Stir in curry powder, turmeric, cinnamon and ginger. Cook gently 1 minute until fragrant to release the spice flavours.
- 2
Build the sauce: Pour in vegetable stock and stir well. Add soy or oat cream, sugar, salt and pepper. Bring to a very gentle simmer — do not boil rapidly or the cream may separate. Stir constantly until smooth and slightly thickened, about 3–4 minutes.
- 3
Add banana: Carefully slide banana slices into the sauce. Spoon sauce gently over the fruit to coat evenly. Reduce heat to low, cover, and simmer gently 8–10 minutes until banana is tender but still holds its shape — do not overcook or it will turn mushy.
- 4
Finish and serve: Stir in lemon juice. Taste and adjust salt, sugar or seasoning as needed. Serve warm as a side dish with curry, rice, bread or sambals. Best enjoyed fresh.