Coconut Banana Curry

A sweet and spicy coconut banana curry served over freshly cooked rice. Delicious!

Serves: 4

Prep Time: 15 min

Cooking Time: 25 min

Total: 40 min

Ingredients

1 tbsp. oil
1 onion, diced
1 clove garlic, diced
1 large sweet potato, peeled and cubed
2 carrot, peeled and chopped
2 cups cauliflower florets
1 tin (13 oz) chickpeas, drained and rinsed
1/2 cup frozen peas
1 tbsp. curry powder
1 tsp. ground cumin
1/2 ground tumeric
1/2 tsp. red chili flakes
1/2 tsp. salt
1 tin (15 oz) coconut milk
1/2-1 cup water, as needed
1 tbsp. lime juice, or more
2 firm bananas, peeled and sliced
sliced green onions, to garnish

Directions

1. In a large pot heat oil. Saute onions and garlic.
2. Add sweet potatoes and carrots, cooking until lightly browned. Stir frequently to avoid burning.
3. Add curry powder, cumin, chili flakes and tumeric. Stir well, cooking for 1 minute and allowing spices to heat and become fragrant.
4. Add coconut milk and cauliflower fllorets, stirring to combine and cover. If necessary, add water.  Simmer for 15 minutes, until cauliflower becomes tender.
5. Add chickpeas, bananas and frozen peas. Stir and allow to heat thoroughly for another 6-8 minutes.
6. Taste and adjust seasoning if necessary. 
7. Serve garnished with green onions and a side of rice.