Name: Tomato and Banana Bean Curry Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 5
Ingredients: 1 large onio, diced; 2-3 tbsp extra virgin olive oil; 800g tinned tomatoes; 400g tinned mixed beans; 175g sweet brown rice, to serve; 5 dried apricots, chopped; 2 bananas, sliced into rounds; 2 tbsp raisins; 2 tbsp curry powder; squeeze of lemon juice; 2-3 garlic cloves, crushed; handful of fresh parsley, to garnish; dollop of natural coconut yoghurt, to serve; pinch of freshly ground black pepper

By Woman and Home

published 13 February 2014

in Recipes

The Extra Virgin Kitchen by Susan Jane White (£21; Gill & Macmillan)

Method

Add olive oil to a saucepan on low heat until translucent. Add the tomatoes to the onion and bring to a low simmer. Add the beans, apricots, bananas, raisins, curry powder and lemon juice and cook for 15 minutes.
Divide between 5 plates and drizzle reverently with extra virgin olive oil and torn parsley. Crown with a dollop of live coconut yoghurt and a pinch of freshly ground black pepper. Serve with short grain or sweet brown rice.

Ingredients

1 large onio, diced
2-3 tbsp extra virgin olive oil
800g tinned tomatoes
400g tinned mixed beans
175g sweet brown rice, to serve
5 dried apricots, chopped
2 bananas, sliced into rounds
2 tbsp raisins
2 tbsp curry powder
squeeze of lemon juice
2-3 garlic cloves, crushed
handful of fresh parsley, to garnish
dollop of natural coconut yoghurt, to serve
pinch of freshly ground black pepper

Top Tip for making Tomato and Banana Bean Curry

The key to this recipe is to stir through the crushed garlic as soon as the curry is ready not before.

Serves	5
Skill	Easy
Preparation Time	5 mins
Cooking Time	15 mins not including cooking rice
Total Time	20 mins

Tomato and Banana Bean Curry Recipe

Method

Ingredients

Top Tip for making Tomato and Banana Bean Curry

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