1. Prep the ingredients:
Peel and finely chop the onion and garlic. Remove seeds from the bell peppers and cut into bite-sized pieces. Slice the zucchini and leek into thin pieces. Peel and slice the bananas. Chop any optional vegetables as well.
2. Sauté the aromatic base:
Heat a large pan or wok over medium heat. Add the coconut oil and sauté the onion, garlic, and chili flakes (to taste) with a pinch of salt and black pepper until fragrant, about 1 minute.
3. Toast the spices:
Add the dried thyme, curry powder, ground ginger, and tomato paste. Cook for 4–5 minutes, stirring constantly, until the spices are fully activated and aromatic.
4. Add the vegetables:
Add the bell peppers, zucchini, leek, and optional vegetables. Stir well so everything is evenly coated with the spice mixture and sauté for a few minutes.
5. Finish the curry:
Add the chickpeas, coconut milk, water, and sliced bananas. Bring to a gentle boil over high heat, then reduce heat and simmer until the curry thickens and becomes creamy. Season to taste and serve.
I swapped the traditional Caribbean fried plantains for regular bananas – saves oil, keeps the curry creamy, and makes it super quick to prepare.
Nutrition (approx. per serving)
- Calories: 520 kcal
- Carbohydrates: 48 g
- Protein: 14 g
- Fat: 30 g
- Fiber: 11 g
