Tofu Pumpkin Yellow Curry with Coconut Grilled Bananas
There’s something about this sweet and savoury combo that just works. And it works so well that it’s one of my favourite combos of all time: Curry and banana!
Growing up in Switzerland, the typical idea of a ‘curry’ was a dish called ‘Ris Kazimir’ which was basically just made with cream with curry powder added as the sauce. BUT it was delicious and always served with coconut grilled bananas that I just adored.
Here’s my plant based and ‘pimped up’ take on something similar, with extra added veggies of course!
This recipe serves 4.
Ingredients:
1 brown onion, diced
500g pumpkin, peeled and diced
4 medium potatoes, peeled and diced
1 small head of broccoli, chopped into florets
1 block (400-500g) firm tofu, diced
2 tbsp vegan yellow curry paste
4 tbsp vegan fish sauce or soy sauce, or more to taste
1 tsp turmeric
2 tsp curry powder
400ml unsweetened plant milk of choice, I love using oat, coconut or soy milk
Large handful of spinach or Asian greens, chopped
Juice of 1/2 lemon
2 ripe bananas
Desiccated or shredded coconut
Method:
Sauté onion in a pan until just soft, then add pumpkin, potato and curry paste.
Once fragrant, cover with water and bring to a simmer. Add your tofu, turmeric, curry powder and vegan fish/soy sauce and cook covered for about 15 minutes until potato is almost soft.
Add your broccoli and milk, cooking until broccoli is just soft and curry has thickened.
Meanwhile, peel bananas and half lengthways through the middle. Coat in the coconut and add to a hot pan, grilling for a few minutes each side until both sides are golden and banana is soft.
Add your greens and lemon juice to the curry, season to taste and serve with grilled banana.
