Vegan Banana Curry

[Guest guest]

Vegan Banana Curry

Source: Recipezaar, from Toronto Star by chef Stephen Hobson from the

Rivoli.

 

 

1 stalk lemongrass

3 fresh lime leaves, torn

3 shallots, chopped

1 large garlic clove, minded

1 teaspoon minced gingerroot

2 tablespoons (8 tsp) Madras curry powder

1/4 cup light GF soy sauce

two 400 ml (13 1/2 fl oz) cans coconut milk

1/4 cup lemon juice

2 tablespoons (6 tsp) palm sugar

2 large bananas, cut in 1/2 inch (13 mm) rounds

1 tablespoon (3 tsp) fennel seeds

1/2 zucchini, diced

1 red bell pepper (capsicum), diced

1/4 head broccoli (florets of)

1/4 head cauliflower (florets of)

1 stalk celery, diced

1/2 cup diced firm tofu

salt and pepper

sliced bananas (to garnish) (optional)

shredded coconut (to garnish) (optional)

 

 

1. Discard all but lower 2 1/2 " (6 1/4 cm) lemongrass. Peel and

discard outer layer. Chop remaining lemongrass. Add to mini food

processor with lime leafs, shallots, garlic and ginger. Grind well.

 

2. Transger to large saucepan. Add curry, soy sauce coconut milk,

lemon juice and palm sugar. Bring to a boil over high heat.

 

3. Add bananas, fennel seeds, zucchini, bell peppers (capsicum),

mushrooms, broccoli, cauliflower, celery and tofu. Return to boil;

reduce heat to medium.

 

4. Simmer 15 to 20 minutes until vegetables are crisp-tender. Season

to taste with salt and pepper.

 

 

Serves 8.