Curry is a common meal in our house. It’s a quick, pick-me-up dish taking no more than 10 minutes to prep, with 20 minutes of hands-off-simmer time; ample time to put on a load of washing, practice guitar and write a blogpost while the house is flooded with a sweet, spicy aroma.
I recently got Tosca Reno’s Eat Clean vegetarian cookbook from our Central Library. It’s made me realise how long it has been since I’ve followed a recipe for dinner. Finally I branched away from the usual steamed greens and pan fried protein and made a real meal.
Hawaiian Curry with Sweet Potato and Bananas
Serves 8 – 10
Recipe from The Eat Clean Diet
I’ve never thought to use banana in a savoury dish – but a quick Google search shows its actually quite common. The raisins bring a sweetness to the creamy curry while the banana tops it off with a fresh kick. The chopped walnuts and toasted coconut provide the perfect complimentary crunch. Next time I would pan fry the tofu first as I much prefer the texture.
1 Tbsp coconut oil
1 onion, diced
1 rib celery, chopped
1 carrot, chopped
1 glove garlic, crushed
1 Tbsp fresh ginger, peeled and grated
1 Tbsp curry powder
1/2 tsp cayenne pepper
salt and pepper
1 15oz can (440ml) white kidney beans
12oz (340g) extra firm tofu drained and diced into 1 inch cubes
1 large sweet potato, peeled and dived into 1/2 inch pieces
1 13oz (400ml) coconut milk
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup flaked unsweetened coconut
2 bananas, sliced
3 cups steamed jasmine rice
Heat coconut oil in large pot on medium heat. Add onion, celery, carrot, garlic, ginger, curry, cayenne, salt and pepper and allow to sweat until onion is soft and translucent. Add beans, tofu, sweet potato, coconut milk and raisins and stir to combine. Let simmer for 15-20 minutes or until sweet potato is tender.
In the meantime, toast walnuts and coconut in a dry pan.
Serve curry over rice and top with banana, walnuts and coconut. Garnish with cilantro.