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Banana Curry

Source: Live Eat Learn | Serves: 4 | Time: 30 min

Banana Curry

Changes: didn't cook bananas exactly as instructed, used ginger powder, skipped peas, replaced soy sauce with coconut aminos, added cilantro for garnish, and used cauliflower rice.


2 tbsp coconut oil divided

3 #bananas, cut into 1/2 inch rounds

½ cup diced onion

1 tsp ginger powder

2 Tbsp Thai red curry paste

1 14-oz can light coconut milk

2 cups vegetable broth

1 tbsp coconut aminos

1 tbsp sriracha

1 cup red #lentils

Cauliflower rice, to serve

Fresh cilantro, to serve


Heat 1 tbsp of oil in a large pot over medium/high heat and add the bananas. Cook for 6 minutes continuously stirring

Add remaining 1 tbsp of oil, heating to medium. Add the onion, ginger, and curry paste, cooking until onion is soft, about 3 minutes.

Add coconut, milk broth, coconut aminos, and sriracha. Bring to a gentle simmer, then add lentils. Cook until lentils are soft. This could take 5 minutes or up to 10 minutes.

To serve, spoon cauliflower rice into serving bowls, followed by curry. Sprinkle with cilantro. Enjoy!

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