Original recipe by Mandy Mazliah of SneakyVeg.com in the UK . Edited, and altered by Dr John 😊 Roast together in the oven or made stovetop this Caribbean coconut and banana curry is delicious! It’s perfect for an easy… vegan midweek meal. 

Picture of original recipe from sneakyveg.com

Ripe banana goes well with coconut milk. They add just a little hint of sweetness to the dish. Plating it on cooked Whole Intact Grain makes this dish a substantial and nutrition packed combination!

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Caribbean Coconut Banana Curry

This delicious Caribbean coconut and banana curry is astounding! It’s perfect for an easy… plants only midweek meal. There are a lot of spices used, but it is easy to make; and the results are amazing. This recipe is significantly altered by Dr John from an original posted on sneakyveg.com 😊

Total Prep and Cook Time 50 minutes
Makes 5 or 6  servings

Ingredients:

• 1/3 cup water
• 1 larger Onion- sliced.
• 2 to 3 cloves Garlic chopped [or 1 to 1 ½ tsp chopped garlic]
• 2 tbsp Ginger- grated from a piece is the freezer; or use 1 ½ tsp ground ginger
• 1 large Red Bell Pepper- sliced
• 1 small to medium Butternut Squash- diced to about 1” pieces
• 2 medium white Potatoes- roughly cut into 1” pieces
• 2 ½ cups cut up veggies of choice -like Broccoli, Asparagus, diced thin Parsnips, or Rutabaga for example.
• 1/3 cup Vegetable Broth (or water)
• 2 Tbsp Molasses (need not use if bananas are very ripe , sweet, and soft)
• 1/3 cup unsweetened Almond milk
• 1 14 oz can (400gm) light Coconut Milk (or half Almond Milk and half Coconut Milk mixture)
• 1 Tbsp red hot pepper sauce (Optional)
• 2 tsp low- salt Soy Sauce, Tamari, or Coconut sap Aminos
• 4 tsp Jerk Seasoning- see recipe below for Dr John’s Jerk Seasoning
• ½ tsp turmeric
• 2 to 3 ripe bananas- sliced in ½ inch (or 1cm) pieces
• 1 15oz can (400g or 1 ¾ cup) cooked chickpeas- drained- or use 2 cups home cooked chickpeas)
• 2 to 3 Tbsp fresh cilantro leaves – roughly chopped- to sprinkle on top at serving (OPTIONAL)
• 3 cups Cooked Intact Whole Grain – Examples: Brown Rice, Farro, Quinoa, Sorghum, Buckwheat Groats, or Wheatberries (cook 1 ½  cups of  dry grain).  see Note on Cooking Intact Grains below*

Instructions

1. Oven Method
   1. Preheat the oven to 400F (200 C)
   2. Use a large roasting pan or deep baking pan.
   3. Add the following ingredients to the roasting tin [pan]:
      • sliced onion
      • minced Garlic and chopped Ginger
      • Red Pepper Butternut Squash
      • Additional 2 cups of cut veggies of your choice   
      • Potatoes
      • Low sodium Soy Sauce and hot sauce (if using)
      • Vegetable Broth (or water)
      • Molasses (if using)
      • Sprinkle in the Jerk Seasoning, Turmeric and Corn Starch (if using).
      • Almond Milk… and mix well
   4. Roast for 45 minutes. Stir the vegies a couple of times to prevent potatoes from sticking. Add a little water, if needed, to keep very moist.
   5. Now add the sliced bananas, coconut milk, and chickpeas to your roasting dish; and gently mix with the other ingredients.
   6. Bake an additional 8-10 minutes.
   7. Sprinkle chopped Cilantro] over the top when serving [Optional].
2. Stove Top Method (Dr John has does it this way):
   1. Preheat a large cooking pot or Wok over medium high heat adding 1/3 cup water or veggie broth.
   2. Add onions and garlic and sauté for about 2 minutes until onions have softened.
   3.  Add in the ginger and all of the other listed ingredients in step 3 of the Oven Method above. Turn up heat briefly to bring ingredients to a light simmer. Cook together for 15 minutes stirring periodically. Add liquid 2 Tbsp at a time (water, veggie broth, or plant-based milk), if necessary, to keep everything moist but thick consistency.
   4. Now add the sliced bananas, coconut milk, and chickpeas to your pot or wok; and gently mix with the other ingredients.
   5. Adjust the heat to a light simmer, and cook for another 15 minutes stirring occasionally.
   6. Sprinkle chopped Cilantro leaves over the top when serving [Optional].

Serving: Serve the Banana Coconut Curry over Whole Intact Grain like Sorghum, Quinoa, Brown Rice, or Farro- Dr J

Notes and Suggestions:

• If no Butternut Squash use 2 to 3 large, sweet potatoes instead.
• Cook Intact Grains like Farro, Buckwheat Groats, Brown Rice, Quinoa, or Barley. All are good 😊. One (1) cup grain yields about 2 to 3 cups cooked intact grain. (See Dr John’s Client Cooking Help folder for cooking times and water amount recommendations for grains and beans. You may also check the internet or your cooker manual.) Drain excess water.
• Suggestion: Make a salad to go with this dish containing a little shredded Red Cabbage 😊
• Dr. John’s JERK SEASONING RECIPE (You may find others online):
  • ½ tsp cayenne pepper,
  • ½ tsp cinnamon,
  • ½ tsp allspice
  • ½ tsp nutmeg,
  • ½ tsp ginger,
  • ¼ tsp thyme,
  • ½ tsp garlic powder,
  • ¾ tsp smokey paprika,
  • ½ tsp onion powder,
  • ½ tsp cumin powder
  • [Double the recipe to keep on hand if you like it!]- Dr John

Banana- Coconut Curry with added Asparagus to be served over whole cooked Farro grain (lower left)

Banana Coconut Curry with Asparagus added served over whole Farro grain (hidden under the curry😊) with salad and dressing.