Banana Curry with Sweet Potatoes and Chickpeas
Banana curry might sound a little strange, but it's delicious. Thick banana slices are sauteed with coconut oil until extra sweet and caramelized. They're cooked with your favorite curry spices, cauliflower, sweet potato, and chickpeas for a healthy and filling vegetarian curry.
Complete the meal with some perfect basmati rice or cauliflower rice. And if you love vegetarian curry recipes, also try our creamy coconut korma!
Banana Curry
Some banana curry recipes are made with only bananas. We've tried it that way and honestly, we didn't like the all banana version. It was WAY too overwhelming. Which is why we created this recipe.
The bananas add a beautiful sweetness to this creamy curry, but the banana flavor is just a hint. It's there, but in the background.
The sweetness of the bananas works really well with creamy coconut milk and curry flavors. And the cauliflower, sweet potatoes, and chickpeas are just the thing to mellow out the banana and bring it all together.
How long does banana curry keep
This curry will keep well for at least 5 days in your fridge. Like most curry recipes, this one gets better after a day or two.
Reheat it gently on the stovetop or in a microwave before serving.
What to serve with banana curry
All that you need to make this a complete meal is some basmati rice or cauliflower rice. Some naan bread is also delicious!
Can I use different veggies?
Yes! You can use any veggies that you love or have in your fridge. You'll want to use about 6 cups of chopped veggies.
Popular Vegetarian Curry Recipes
- Creamy Coconut Lentil Curry
- Chickpea, Tofu, and Eggplant Curry
- Coconut Black Lentil Curry (vegan dal makhani)
- Easy Mattar Paneer (restaurant-style!)
- Chickpea, Tofu, and Eggplant Curry
- Creamy Coconut Vegetarian Korma
BEST Banana Curry Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 tablespoons coconut oil, divided
- 4 ripe bananas, cut into ½-inch pieces
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 2 inch piece of ginger, chopped
- 15 ounce can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon sea salt
- 4 cups chopped cauliflower
- 1 medium sweet potato, chopped
- 19 ounce can chickpeas
- Cilantro, to serve
Instructions
- Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.4 ripe bananas
- Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.1 medium onion, 4 cloves garlic, 2 inch piece of ginger
- Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.15 ounce can coconut milk, 2 tablespoons curry powder, 1 teaspoon sea salt
- Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.4 cups chopped cauliflower, 1 medium sweet potato, 19 ounce can chickpeas, Cilantro
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Tried it and we all loved it.
OMgawd! Thank you for repeating measurements under instructions <3
Is there anything I can use as a substitute for the coconut oil? Thanks!
You can use any type of cooking oil. 🙂
This meal is reasonably simple to prepare and tastes fantastic. However, I added the juice of a lemon to really make the curry taste zing.
I had a lot of bananas that needed eating so found this recipe and loved it! I think maybe my bananas were a bit too ripe, as they went a little mushy when frying, but I just added more of them to the sauce and it was lovely and thick. Instead of cauliflour and sweet potato I chose green peppers and spinach. I cannot wait to eat the other portion! Will definitely be making this again.
This looks amazing! I can’t wait to try this recipe. How well does this freeze with the bananas? Does the fruit turn brown?
Yes, you can. I froze this successfully once and the bananas didn’t brown. 🙂
Never in a million years would I have tried or expected these flavors to come together so so good!!!
Highly recommend this, I even added a little buttrrnut squash with the sweet potatoes, and spucy peanut sauce too. Ir was phenomenal
Looks great! I am not vegetarian and cannot have chickpeas, are there any animal-based proteins you think might go well with the flavors of this dish?
I would opt for either chicken or shrimp. For chicken, add bite-sized pieces along with the cauliflower and sweet potato. For shrimp, add them in the last 5 minutes of cooking. 🙂
Smells amazing as I cooked it ahead for my dinner tonight. I added some raisins and I may add some sunflowers seeds when I serve it for some crunch. Maybe you could add some nuts like cashews or almonds?
I think some nuts on top are a great idea!
This looks wonderful! My kitchen smells great from the cooked bananas.
The recipe says to put 1/2 cup of the bananas in the blender, but what do I do with the rest of the bananas? Do I put them in the sauce with the vegetables?
I’m sorry for that confusion! Yes, the remaining cooked bananas get stirred into the sauce at the very end.
I love this recipe! Is it available in a cook book?
Nope … just here on my website. So glad you like it! 🙂