Coconut & Chilli Banana Blossom Noodle Curry

Coconut & Chilli Banana Blossom Noodle Curry

A fragrant and vibrant coconut chilli banana blossom curry served with noodles, lots of greens, cucumber and lime wedges. Naturally vegan and glutenfree, this wholesome curry is a quick and delicious meal.

Serves 2


For the banana blossom:

  • 1 tin banana blossom
  • 1 tbsp sesame seed oil
  • 1 white onion, small dice
  • 3 garlic cloves, crushed
  • 1-inch piece, ginger, peeled and grated
  • 2-4 pickled red chillies, small dice
  • 1 tin (400ml/14 oz) coconut milk
  • 2 tbsp tamari soy sauce
  • 1 lime, juice only
  • 60g (2 oz) spinach
  • Salt and pepper

For the bowl:

  • portions noodles
  • 140g (5 oz) tenderstem broccoli
  • 100g (3.5 oz) cucumber, chopped into matchsticks
  • Lime wedges
  • Sesame seeds
  • Extra chilli
  • Fresh herbs e.g., mint, parsley, coriander


  1. Drain the banana blossom and break with your hands.
  2. 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.
  3. Add in the banana blossom and fry for 5 minutes to soften.
  4. 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.
  5. Meanwhile, cook the noodles according to packet instructions and drain. Steam the broccoli until tender and prepare the cucumber and herbs.
  6. Add in the spinach and lime to the frying pan and stir to wilt the leaves.
  7. Divide the noodles between two bowls, top with the banana blossom curry, the greens, lime wedges, sesame seeds, extra chilli and fresh herbs.

Recipe by Amy Lanza, Nourishing Amy,