for 4 person

Vegetable curry

1 tbsp	coconut oil
2	red onions, cut into thin slices
3 cm	ginger, finely grated
2 tbsp	hot curry powder
600 g	sweet potatoes, cut into approx. 1 cm cubes

Curry sauce

4 dl	vegetable bouillon
2 ½ dl	coconut milk
1 tin	chickpeas (approx. 410 g), rinsed, drained
2 tbsp	coriander, roughly chopped
	salt to taste

Fried bananas

1 tbsp	coconut oil
2	bananas, quartered
2 tbsp	cashew nuts, roasted, roughly chopped

How it's done

Vegetable curry

Heat the oil in a pan. Sauté the onions and ginger, add the curry. Then add the sweet potatoes and continue to cook for approx. 2 mins.

Curry sauce

Pour in the bouillon and coconut milk, bring to the boil, reduce the heat. Cover and simmer over a low heat for approx. 15 mins., stirring occasionally. Add the chickpeas, mix and continue to cook for approx. 2 mins. Sprinkle the coriander on top.

Fried bananas

Heat the oil in a non-stick frying pan. Fry the bananas over a medium heat for approx. 2 mins. on each side. Scatter the bananas and nuts over the curry.

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