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