This healthy and flavorful chicken curry dish comes together with a vibrant mixture of spices, fresh vegetables and is served over zucchini noodles for a fun and unique way to get more veggie-power into your meal time. 

This recipe was my attempt at taking skills I learned in an Indian themed cooking class to recreate one of my favorite meals from Avanti (a local restaurant) at home.

Recently, we have had quite a few groups of Denver visitors come our way and we almost ALWAYS take them to Avanti.  When we share our love for this super trendy eater with our friends from out of town, I typically get the same thing:  the banana curry with shrimp over rice from Mijo.

Mijo offers their food by having diners selecting a sauce (the banana curry for me), a protein (shrimp), and a noodle (they offer many options, but I typically go with rice!).  These options inspired me to switch things up in my own version of their recipe by selecting chicken as my protein and serving it over zucchini noodles.

Not only is this recipe delicious and a great substitute for a favorite restaurant meal, but it also fits the theme of the July Recipe Redux!

With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.

The very first step in this recipe is tempering the cumin seeds.  While this may sound super fancy, it really just means toasting the cumin seeds in a warm pan until they brown and become fragrant.  It takes about 5 minutes, and is SO worth it!

The second thing:  Every curry is different.  I took this tip and ran with it while adding spices to create my very own curry mixture.

Now, looking at the recipe below things look a little involved, but don’t let that deter you from trying it out.  This recipe takes just over 30 minutes from start to finish, and is completely satisfying.

Here is a breakdown of the ingredients that make this recipe spectacular:

Banana:  The banana in this recipe makes the sauce SO creamy and subtly sweet, but the overall flavor is not banana-y at all.  I recommend using ripe bananas so they are easy for smashing.

Chicken:  I chose to use chicken for this recipe, but you could easily omit it or use another protein that you want such as shrimp or tofu.  If you use something other than chicken, let me know in the comments below!

Zucchini:  This is what makes the noodles and the “base” of the recipe.  I make my zucchini noodles (or zoodles) with a vegetable spiral peeler very similar to this one.  While I would prefer to have an inspiralizer, we don’t have much counter space in our little apartment so this vegetable spiral peeler is a great option!

I hope you enjoy this wonderfully flavorful curry dish!

If you make this dish, please share a pic on Instagram and use the hashtag #trebleinthekitchen so I can what you’ve made!

Chicken and Vegetable Banana Curry over Zucchini Noodles

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• Author: Tara | Treble in the Kitchen
• Total Time: 35 mins
• Yield: 4-5 servings 1x

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Ingredients

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• For the Sauce:
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp chipotle chili pepper
• 1/2 tsp sea salt
• 1/4 tsp ground mustard
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 Tbsp fresh chives
• 2 bananas, smashed*
• 1 cup canned coconut milk
• 1/2 cup water
• Other Ingredients:
• 2 carrots, chopped
• 1 potato, diced
• 1 cup broccoli, broken into smaller florets
• 1 cup bell pepper
• 2 chicken breasts, cut into bite-sized pieces
• 3 large zucchini, or 6 small zucchini (I use this hand-held spiral slicer, so I typically opt to use smaller zucchini)

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Instructions

1. Begin with all of your ingredients chopped and ready to go.
2. Heat a large skillet over medium-high heat, then add the cumin seeds. Allow them to toast and turn brown while occasionally stirring for about 5 minutes. At this point, they will become very fragrant.
3. Next, add the rest of the spices (turmeric, coriander, chipotle pepper, salt, mustard, cinnamon, nutmeg, and chives) and allow them to become fragrant.
4. Add the smashed banana, water, and coconut milk and gently stir as the sauce comes to a boil. Turn the heat down, and pour into a separate bowl. Set aside.
5. In the same pan, heat oil. Then, add the vegetables (carrots, potato, broccoli, bell pepper) and stir for 3-5 minutes until fork-tender.
6. Add the chicken to the vegetable mixture and cook for about 5 more minutes, stirring occasionally.
7. While the chicken and vegetables are cooking, pour the sauce that you had previously set aside into the bowl of a food processor fitted with the sharp s-blade. Blend until everything is thoroughly combined and adjust seasoning to taste.
8. Add the sauce to the vegetable and chicken mixture and bring to a boil. Turn the heat to low and cover with a lid to allow to simmer for about 5 minutes.
9. While the curry chicken and vegetable mixture simmers, heat another skillet to medium high heat. Toss your zucchini noodles with a touch of salt and stir until they are heated through.
10. Divide the zucchini noodles in equal amounts into each bowl, and top the zoodles with the curry, chicken and vegetable mixture.
11. Enjoy!

Notes

If making this recipe as part of the Whole 30, substitute sweet potatoes for the white potatoes or eliminate completely.

*Green bananas, or unripe bananas are lower in FODMAP than ripe bananas.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: low FODMAP, paleo-friendly, whole 30, dinner, gluten free, grain free, dairy free
• Cuisine: Indian

*For anyone with dietary concerns:  this dish is low FODMAP, gluten free, grain free, and dairy free

Question of the Day:

• What ethnic cuisine have you recently experimented with?
• Have you made “zoodles” or spiralized another veggie? If so, which?