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+ servings
EASY
Prep Time: 10 minutes
Cook Time: 30 minutes
Passive Time: 0 minutes
Total Time: 40 minutes
Servings: 4 persons

Ingredients

  • 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

Instructions

  • 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.