Vegan Thai Yellow Curry with Bananas and White Beans recipe
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Ingredients
- 3 tablespoons oil, divided, or as needed 1 teaspoon cumin seeds 2 large bananas - peeled, sliced lengthwise, and quartered 1 clove garlic, sliced 2 onions, chopped 2 cloves garlic, minced 1 (14 ounce) jar butter beans, rinsed and drained 4 tablespoons Thai yellow curry paste 1 (14 ounce) can coconut milk ½ cup chopped fresh cilantro
Nutrition Info
- 476.1 caloriescarbohydrate: 44.6 gcholesterol: : -fat: 31.6 gfiber: 8.1 gprotein: 9 gsaturatedFat: 20.3 gservingSize: -sodium: 657.1 mgsugar: 15.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Thai Yellow Curry with Bananas and White Beans
Directions
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Heat 2 tablespoons oil in a skillet over medium-high heat. Drop in a cumin seed to test the heat, if it sizzles, it is hot enough. Add cumin seeds and cook until they begin to crackle, about 1 minute. Add bananas and sliced garlic. Cook until bananas are browned on both sides, about 3 minutes. Transfer bananas to a bowl.
Heat remaining oil in a skillet over medium-high heat and cook onions until soft and starting to brown, about 5 minutes. Add minced garlic and butter beans and cook until butter beans are warmed through, about 2 minutes. Add bananas and curry paste. Stir thoroughly, but try not to mash the bananas. Pour in coconut milk and cook on medium-low heat until thickened, about 15 minutes. Add cilantro and cook for 5 minutes more.