Banana Curry with Sweet Potatoes and Chickpeas
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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
- 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
Ingredients
- 2 tablespoons coconut oil (divided)
- 4 ripe bananas (cut into Ā½-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 Ā½ 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
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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