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Ash Plantain Curry
Curries • Sri Lanka
ගැන Ash Plantain Curry
Raw plantain simmered in coconut milk — starchy vegan side.
How to Make Ash Plantain Curry (Traditional & Healthy Version)
Ash Plantain Curry, locally known as 'Alu Kesel Curry', is a beloved Sri Lankan vegan dish that beautifully highlights the mild, starchy flavor of ash plantain (a type of green banana). This curry is a staple across households in Sri Lanka, enjoyed for its comforting taste and nourishing qualities. The dish combines tender ash plantain pieces with creamy coconut milk, aromatic spices, and fragrant curry leaves, creating an irresistible blend of flavors and textures. Traditionally served with rice, it’s a wholesome part of everyday Sri Lankan meals. Ash Plantain Curry stands out for its subtle, mildly spicy notes balanced by the natural sweetness of coconut. Its versatility means it can be found in both rural and urban homes, often cooked for lunch or as part of a larger spread during special occasions. This authentic recipe provides a health-conscious twist, using minimal oil and focusing on fresh, plant-based ingredients. If you’re looking to explore Sri Lankan cuisine or add a nutritious, vegan curry to your repertoire, Ash Plantain Curry is a delicious and satisfying choice.
Ingredients(for 1 medium bowl (approx. 200g) per serving)
- 2 medium Ash plantain (Alu Kesel) (peeled and sliced)
- 1 cup Fresh coconut milk (thick)
- 4 Shallots (finely sliced)
- 1 Green chili (sliced)
- 1/2 tsp Turmeric powder
- 1 tsp Curry powder (Sri Lankan roasted curry powder)
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves (fresh)
- to taste Salt
- 1 tsp Coconut oil - optional
- 1/2 cup Water
Instructions
- 1
Peel the ash plantains and slice them into medium-sized pieces. Place in a bowl of water with a pinch of turmeric to prevent browning.
5 minutes
Use gloves when handling plantains to avoid staining your hands.
- 2
Heat coconut oil in a saucepan over medium heat. Add mustard seeds and let them splutter, then add shallots, green chili, and curry leaves. Sauté until aromatic.
4 minutes
Add a pinch of salt to the shallots to help them soften quickly.
- 3
Add the sliced ash plantain to the pan. Sprinkle in turmeric powder and roasted curry powder. Stir well to coat the plantain pieces with the spices.
3 minutes
Stir gently to avoid breaking the plantain pieces.
- 4
Pour in water and salt. Cover and cook on low heat until the plantain is just tender but not mushy, about 8 minutes.
8 minutes
Check occasionally and add more water if needed to prevent sticking.
Why This Dish is Healthy
This Ash Plantain Curry is a healthy choice because it uses fresh, whole ingredients, minimal oil, and is naturally gluten- and dairy-free. Its high fiber content supports satiety, gut health, and stable energy. The dish is nutrient-dense yet low in calories, making it ideal for weight management and balanced eating.
Ash plantain is low in calories and high in dietary fiber, making it excellent for digestive health. It provides essential vitamins such as vitamin C, vitamin B6, and minerals like potassium and magnesium. The addition of coconut milk offers healthy fats and lauric acid, which supports heart health. This curry is free from cholesterol, gluten, and dairy, and is suitable for vegan and vegetarian diets.
Pro Tips
- 💡Choose firm, unripe ash plantains for the best texture.
- 💡Pre-soak plantain slices in turmeric water to prevent discoloration.
- 💡Add coconut milk at the end and avoid boiling to keep the curry creamy and smooth.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of water or coconut milk if the curry thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 125.0 kcal |
| Protein | 1.6 g |
| Carbohydrates | 21.0 g |
| Total Fat | 4.2 g |
| Fiber | 3.2 g |