RECIPE
14 INGREDIENTS6 STEPS30MIN

Banana Thai Curry

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Showing you how to make easy vegetarian recipes, one ingredient at a time.
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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 Cooking Time

14

Ingredients
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
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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Directions

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Step 1
Slice Bananas (2) into 1/2-inch thick rounds. Heat Coconut Oil (1 tsp) 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 tsp) , 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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