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.
Ingredients
2tablespoonscoconut oil, divided
4ripe bananas, cut into ½-inch pieces
1mediumonion, chopped
4clovesgarlic, chopped
2inchpiece of ginger, chopped
15ouncecan coconut milk
2tablespoonscurry powder
1teaspoonsea salt
4cupschopped cauliflower
1mediumsweet potato, chopped
19ouncecan chickpeas, drained and rinsed
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