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.
- 2 tablespoons coconut oil, divided
- 4 ripe bananas, cut into ½-inch pieces
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 2-inch piece of ginger, chopped
- 1 15-ounce can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon sea salt
- 4 cups chopped cauliflower
- 1 medium sweet potato, chopped
- 1 19-ounce can chickpeas
- Cilantro, to serve
- 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.
- Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
- 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.
- 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.