Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Passive Time: 0 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 persons
- 1 medium chopped onion
- 2 400g tin chopped tomatoes
- 1 400g tin mixed beans
- 6 organic dried apricots
- 3 large medjool dates
- 2 medium unripe bananas
- 2 tbsp mild curry powder
- 1/4 tsp ground cinnamon
- 1 medium freshly squeezed lemon juice
- 4 cloves garlic crushed
- 1 handful chopped fresh coriander
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
Sweat the chopped onions for 5 minutes and then add the garlic and curry powder and mix for a couple of minutes.
Add the chopped tomatoes and stir in the ground cinnamon and bring to a boil. Turn down the heat to low and let it simmer for 15 minutes.
Increase the heat to medium and add the beans, apricots, medjool dates and chopped bananas and cook for a further 10 minutes. If it starts getting a bit dry add some water to loosen the curry.
Add the chopped coriander and the lemon juice and season with salt and pepper. Serve either on its own with a dollop of coconut yoghurt or for a more substantial meal serve with brown rice or some gluten-free naan bread.