Ingredients
-
⅓ cup sunflower seed oil
-
2 onions, diced
-
½ cup curry powder
-
1 ½ tablespoons ground cumin
-
4 teaspoons ground turmeric
-
1 ¼ teaspoons salt
-
1 teaspoon white sugar
-
1 tablespoon ground ginger
-
1 teaspoon chili powder
-
1 ¼ teaspoons ground cinnamon
-
1 ½ teaspoons ground black pepper
-
4 teaspoons curry paste
-
8 cloves garlic, pressed
-
1 (10 ounce) can tomato sauce
-
⅔ cup plain yogurt
-
2 bananas, diced
-
3 tomatoes, chopped
-
¼ cup flaked coconut
Directions
-
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.
Nutrition Facts (per serving)
417 | Calories |
26g | Fat |
46g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 417 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 6g | 31% |
Cholesterol 3mg | 1% |
Sodium 1247mg | 54% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 12g | 41% |
Total Sugars 20g | |
Protein 8g | 17% |
Vitamin C 31mg | 34% |
Calcium 220mg | 17% |
Iron 8mg | 46% |
Potassium 1226mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.