Sweet Potato Banana Curry

Taste of Cofrancesco
16 hours ago
3 min read

Prep Time: 15 mins	Cook Time: 35 mins
Total Time: 50 mins	Serves: 4-6

Sweet Potato Banana Curry is a hearty vegetarian dinner that's both comforting and surprisingly easy to prepare. Everything cooks together in one pot, allowing the flavors to develop into a richly spiced curry that's perfect for weeknights, meal prep, or relaxed weekend dinners.

Key Ingredients for Sweet Potato Banana Curry

Sweet potatoes: Sweet potatoes are rich in fiber, vitamin A, and vitamin C, making them a nutritious foundation for this curry. As they simmer, they become wonderfully tender while naturally thickening the sauce without the need for additional cream or starches.

Bananas: Bananas might seem like an unexpected addition, but fruit has long played an important role in savory dishes throughout the Caribbean, South Asia, and parts of Africa. Here, ripe bananas add a subtle natural sweetness that balances the warming spices. Lightly caramelizing them before adding them to the curry also deepens their flavor while helping them hold their shape.

Chickpeas: Chickpeas add heartiness, texture, and plant-based protein, transforming this curry into a satisfying vegetarian meal. They're also an excellent source of fiber, helping make the dish both filling and nourishing.

Light coconut milk: Light coconut milk provides the creamy texture that's characteristic of many curries while keeping the dish lighter than full-fat coconut milk. It creates a velvety sauce that complements the spices without overpowering the vegetables.

Yellow curry powder: Curry powder is the heart of this recipe, providing warmth and depth through a blend of spices that commonly includes turmeric, coriander, cumin, fenugreek, and ginger. Every blend is slightly different, so don't be afraid to experiment with your favorite brand.

Turmeric (Optional): Turmeric adds an earthy flavor and a beautiful golden color to the curry. While it's completely optional, it's also well known for its naturally occurring compound, curcumin, which has been studied for its antioxidant and anti-inflammatory properties. If you have it on hand, it's a wonderful addition.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced, optional

• 2 tablespoons yellow curry powder

• 1 teaspoon ground turmeric, optional

• 1/2 teaspoon ground cumin

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 1 can chickpeas, drained and rinsed, 15-ounce

• 2 ripe bananas, sliced into ½-inch rounds

• 1 tablespoon butter

• 1 can light coconut milk, 13.5-ounce

• 2 cups low-sodium vegetable broth

• 1 tablespoon tomato paste

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• juice of 1/2 lime

Instructions

Caramelize the Bananas:

Heat the butter in a large nonstick skillet over medium heat. Add the banana slices in a single layer and cook for 2–3 minutes per side, until deeply golden with lightly caramelized edges. Transfer to a plate and set aside.

Build the Curry:

Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and cook for 5–7 minutes, until softened.

If using, stir in the garlic and cook for 30 seconds, until fragrant. Add the curry powder, cumin, and turmeric, if using. Cook for 1 minute, stirring constantly, until fragrant. Stir in the tomato paste and cook for another minute.

Simmer:

Add the sweet potatoes, chickpeas, coconut milk, vegetable broth, salt, and pepper. Stir well and bring to a gentle simmer. Cover and cook for 20–25 minutes, or until the sweet potatoes are tender.

Finish:

Gently fold the caramelized bananas into the curry and simmer for 2–3 minutes, just until warmed through. Finish with the fresh lime juice. Serve the curry over warm jasmine or brown rice and garnish with fresh cilantro, if desired.