Ingredients
4
4 servings
- •0.33333334326744 cup sunflower seed oil
- •2 onions, diced
- •0.5 cup curry powder
- •1.5 tablespoons ground cumin
- •4 teaspoons ground turmeric
- •1.25 teaspoons salt
- •1 teaspoon white sugar
- •1 tablespoon ground ginger
- •1 teaspoon chili powder
- •1.25 teaspoons ground cinnamon
- •1.5 teaspoons ground black pepper
- •4 teaspoons curry paste
- •8 cloves garlic, pressed
- •1 (10 ounce) can tomato sauce
- •0.66666668653488 cup plain yogurt
- •2 bananas, diced
- •3 tomatoes, chopped
- •0.25 cup flaked coconut
Instructions
- Heat sunflower oil in a large saucepan over medium heat. Stir in onions, and cook until onions have softened and turned translucent, about 5 minutes. Sprinkle in curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
- Stir in curry paste and pressed garlic. Cook for about 1 minute. Pour in tomato sauce and yogurt, and bring to a simmer. Stir in diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continue to simmer 1 minute more. Stir in coconut flakes just before serving.
Nutritional Facts
Per 4 servings
- Calories: 417
- Carbohydrate: 46g
- Fat: 26g
- Fiber: 12g
- Protein: 8g
- Sugar: 20g
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