- Prep: 30 Mins / Cook: 40 Mins
- Serves 4
* Switch between cup/oz and g/ml in Account Settings*
- Plantain Plantain 2 2
- Yellow Onion Brown Onion 1 1
- Diced Tomatoes Chopped Tomatoes 500g 2 & 1/2 cups
- Water Water 300ml 1 & 1/5 cups
- Carrot Carrot 2 2
- Garlic Garlic 4 cloves 4 cloves
- Ginger Root Ginger Root 2cm 2cm
- Chili Powder Chilli Powder 1 tsp 1 tsp
- Ground Cilantro Ground Coriander 1 tsp 1 tsp
- Curry Powder Curry Powder 2 tbsp 2 tbsp
- Ground Cinnamon Ground Cinnamon 1 tsp 1 tsp
- Paprika Paprika 1 tsp 1 tsp
- Bay Leaves Bay Leaves 3 leaves 3 leaves
- Granulated Sugar Granulated Sugar 1 tsp 1 tsp
- Table Salt Table Salt 2 tsp 2 tsp
- Peanut Butter Peanut Butter 2 tbsp 2 tbsp
- Peanuts Peanuts 50g 1/3 cup
- Coconut Milk Coconut Milk 300ml 1 & 1/5 cups
- Olive Oil Olive Oil 1 tbsp 1 tbsp
- Pitta Bread Pitta Bread 4 4
- 1.Chop the onions, garlic, carrot and ginger into small dices.
- 2.Add all the powder spices together, heat a pan and fry them in oil for 30 seconds.
- 3.Add onions, garlic and ginger and stir well, let it fry for 5 minutes.
- 4.Now add canned tomatoes, water, sugar, salt, bay leaves and carrots and stir. When the mix starts to cook again add the peanut butter and let is blend in before you add the coconut milk and peanuts.
- 5.Now reduce the heat to a simmer, and place a lid on the pot. Cook for 30 mins.
- 6.Meanwhile peel the bananas and cut them into wedges.
- 7.Place the banana on a baking tray and grill in the oven for 15 mins. Don´t skip this step – if you put the banana straight into the curry, they will soften and change the texture and taste of the stew.
- 8.Once the bananas have browned a little, remove from the oven and set aside.
- 9.By now the stew should have been simmering for 30 mins, now add the banana and cook for a final 10mins.
- 10.Serve on white rice or with pita bread.