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RECIPE
14 INGREDIENTS6 STEPS30MIN

Banana Thai Curry

4.3
4 Ratings
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This Banana Thai Curry, with mashed bananas, red curry paste, chickpeas, and cashews, is a simple, healthy way to enjoy curry with less fat and calories.

30MIN

Total Time
Live Eat Learn
Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients
US / METRIC
Servings:
4
Serves 4
1 Tbsp
Coconut Oil
divided
2 Tbsp
Onions , chopped
1 Tbsp
Fresh Ginger , freshly grated
2 Tbsp
Thai Red Curry Paste
2 Tbsp
Coconut Cream
4
divided
1 cup
Vegetable Broth
1 can
Coconut Milk
2 Tbsp
1 Tbsp
Chili Garlic Sauce
1/2 cup
Cashew Nuts , roasted
1/2 cup
Canned Chickpeas , drained
1/2 cup
Sugar Snap Peas
2 cups
White Rice , cooked
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Nutrition Per Serving
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CALORIES
819
FAT
33.0 g
PROTEIN
16.8 g
CARBS
118.9 g

Directions

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Step 1
Slice Banana (2) into 1/2-inch thick rounds. Heat Coconut Oil (1 teaspoon) in a large wok over medium-high heat, and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.
Step 2
To the same wok add Coconut Oil (1 teaspoon), heating to medium-high. Add the Cashew Nuts (1/2 cup) and Canned Chickpeas (1/2 cup) and cook until a bit browned, about 5 minutes. Remove from wok and set aside. It’s okay if the chickpeas, cashews, and bananas cool down. They’ll heat back up when you add them back in later!

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Nutrition Per Serving
Calories
819
% Daily Value*
Fat
33.0 g
42%
Saturated Fat
22.9 g
114%
Trans Fat
0.0 g
--
Cholesterol
0.7 mg
0%
Carbohydrates
118.9 g
43%
Fiber
8.1 g
29%
Sugars
19.8 g
--
Protein
16.8 g
34%
Sodium
1215.8 mg
53%
Vitamin D
--
--
Calcium
78.5 mg
6%
Iron
9.6 mg
53%
Potassium
973.5 mg
21%
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